| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
December 19 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 8 |
oz |
Sliced turkey breast tenderloin |
| 1 |
cn |
Tomatoes; drained, chopped |
|
|
; (14 1/2- to |
|
|
; 15-ounce) |
| 1 |
sm |
Onion; thinly sliced |
| 1 |
|
Bell pepper; thinly sliced |
| 4 |
|
Mushrooms; thinly sliced |
| 1/2 |
c |
Dry white wine |
| 1/2 |
c |
Canned chicken broth |
| 2 |
|
Garlic cloves; minced |
| 1/2 |
ts |
Dried thyme; crumbled |
INSTRUCTIONS
Heat oil in heavy large skillet over medium-high heat. Season turkey slices
with salt and pepper. Add to skillet and saute until cooked through, about
3 minutes per side. Transfer turkey to platter. Cover with foil and keep
warm. Add remaining ingredients to skillet. Simmer until vegetables are
tender, about 10 minutes. Season to taste with salt and pepper. Spoon
vegetable mixture over turkey and serve.
Serves 2.
Bon Appetit December 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: so far ahead of his time that we’re still no closer to catching up”