| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Turkey breast cut into 1 1/2 x 3/4 inch strips |
| 1 |
md |
Red bell pepper |
| 1 |
md |
Tomato, peeled, seeded & diced |
| 1 |
tb |
Butter |
| 1 |
tb |
Olive oil |
|
|
Salt and freshly ground pepper to taste |
| 1/4 |
c |
Madeira wine |
| 1/2 |
c |
Chicken stock |
| 1 |
ts |
Fresh minced thyme -or- |
| 2/3 |
ts |
Dried thyme, crumbled |
| 1 |
ts |
Fresh minced marjoram -or- |
| 2/3 |
ts |
Dried marjoram, crumbled |
| 1/2 |
c |
Heavy cream |
| 1/2 |
|
Lemon , Juice of |
| 1 |
ts |
Minced chives |
| 1 |
tb |
Butter, cut into pieces |
INSTRUCTIONS
This is from the Dinah Shore Cookbook. It's pretty rich and sorta defeats
the purpose of eating turkey breasts, but what the heck!
Remove stems and seeds from peppers. Cut into strips same size as turkey
Bring small pot of water to boil. Place diced tomato in sieve and immerse
in boiling water for 1 minute. Drain on paper towels.
Heat butter and oil in large heavy skillet. Add peppers and stir fry over
high heat about 3 minutes, until crisp and tender. With slottted spoon
remove peppers to colander. Drain over bowl and reserve juice.
Place turkey in hot skillet, adding more oil if necessary, and stir- fry
over high heat about 3 minutes, until turkey is white and firm to the
touch. With slotted spoon add turkey to colander. Season peppers and turkey
with salt & pepper.
Add Madeira, chicken stock, reserved juice, thyme and marjoram to skillet
and boil over high heat until reduced to thick syrup, using wooden spoon to
scrape up any particles clinging to bottom of pan. Add heavy and cream and
continue to boil under reduced and thickened.
Lower heat and stir in lemon juice and chives. Season with salt & pepper.
Whisk in butter, a piece at a time. Add gturkey, pappers and tomato and
cook over low heat until just heated through. Serve immediately. Posted to
TNT - Prodigy's Recipe Exchange Newsletter by NAFY67C@prodigy.com (DEBORAH
EPSTEIN) on Apr 13, 1997
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