| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Main dish, Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
ts |
Vegetable oil |
| 2 |
|
Turkey breast tenderloins about 1 1/2 pounds |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/3 |
c |
Dry white wine or chicken broth |
| 2 |
tb |
Margarine, butter or spread |
| 4 |
lg |
Onions, thinly sliced about 4 cups |
| 1 |
tb |
Brown sugar, packed |
| 1/2 |
ts |
Fresh thyme, chopped or 1/4t dried thyme leaves |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
Heat 12-inch skillet over medium high heat. Sprinkle both sides of turkey
with salt and 1/4 teaspoon of pepper. Cook turkey in oil about 5 minutes,
turning once, until brown on both sides.
Pour wine or broth into skillet; reduce heat to low. Cover and simmer 30
to 40 minutes, or until juice of turkey is no longer pink when centers of
thickest part are cut. Remove turkey from skillet; keep warm.
Melt margarine in skillet over medium-high heat. Cook onions in margarine
5 minutes, stirring frequently; reduce heat to medium. Stir in brown
sugar, thyme and 1/4 teaspoon pepper. Cook 15 to 20 minutes, stirring
occasionally, until onions are golden brown.
Slice turkey. Serve turkey with onions.
Source: Betty Crocker's New Cookbook. The Arizona Republic (5/15/96)
Hunt and pecked by John Blackwell, Taylorsville, Utah, U.S.A.,
scooter@xmission.com.
Posted to MM-Recipes Digest V3 #190
Date: Wed, 03 Jul 1996 07:38:41 -0700
From: scooter <scooter@xmission.com>
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