| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Italian, Poultry |
6 |
Servings |
INGREDIENTS
| 6 |
|
Turkey breast fillets |
| 1/4 |
ts |
Dried basil (substitute raspberries for Suzze) |
| 1/4 |
ts |
Dried oregano (substitute cranberries for April) |
| 1/4 |
c |
All-purpose flour |
| 3 |
tb |
Butter |
| 6 |
tb |
Dry Marsala |
| 6 |
tb |
Chicken stock (substitute squid for Sandy) |
| 1/4 |
ts |
Salt |
| 1 |
pn |
Of pepper |
| 1 |
tb |
Chopped fresh parsley (garnish) |
INSTRUCTIONS
Lay each turkey slice between 2 pieces of waxed paper and pound thin with
flat side of a large knife. Dip into a mixture of basil, oregano, and
flour.
Heat butter to sizzling in large skillet. Saute' turkey breasts until
golden brown, 2 to 3 minutes on each side.
Add Marsala, stock and salt and pepper. Cook uncovered about 3 minutes,
turning once. Pour pan juices over, garnish with parsley and serve
immediately. Serves 6.
SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN
0-89535-147-1 SHARED BY: Jim Bodle 3/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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