| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Turkey breast — cut in 8 |
| Slices | ||
| 2 | tb | Olive oil |
| 2 | tb | Margarine |
| 4 | Garlic cloves | |
| 1 | Bay leaf | |
| 1 | ts | Thyme |
| 1/3 | c | Dry white wine |
| 1/3 | c | Chicken broth |
| 2 | tb | Fresh parsley — chopped |
| 2 | tb | Capers — optional |
| Black pepper — | ||
| Fresh-ground |
INSTRUCTIONS
* For this recipe, you will need about 1-1/2 pounds of turkey breast tenderloin steaks, cut into 8 slices. 1. Place each turkey steak between sheets of waxed paper and pound with meat mallet until about 1/4 inch thick. Sprinkle with salt and pepper if desired. Use a heavy skillet large enough to hold all turkey slices in one layer or use 2 skillets. 2. Heat the olive oil and 1 tablespoon of the margarine. Add turkey, garlic, bay leaf and thyme. (Use sprigs of thyme if using fresh.) Cook over medium-high heat for about 5 minutes or until lightly browned on both sides. Do not overcook. 3. Remove turkey to serving platter and keep warm. Leave other ingredients in pan. Add the wine to pan and cook over high heat until reduced to half. Stir often to mix in the brown particles in skillet. Add the broth and boil until reduced by half. 4. Stir in remaining margarine, capers and chopped parsley if using. Add the turkey back to the skillet and reheat briefly. Remove bay leaf before serving. Recipe By : Jo Anne Merrill From: Cuponquen@aol.Com Date: Sun, 12 Nov 1995 21:45:56 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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