rinsav
06-19-2001, 12:16 PM
Hi all,
Just thought I'd share a tasty and easy turkey recipe that I recently discovered. This turned out great and the turkey was good and juicy. Enjoy! http://www.cookinglight.com/bbs/smile.gif
Turkey Scallopini
3 Tbsp. all purpose flour
1 lb. turkey breast cutlets
salt and freshly ground black pepper to taste
3 tsp. olive oil
2 cloves garlic, minced
2 tsp. chopped fresh sage
1/4 cup dry white wine
3/4 cup reduced sodium chicken broth
1 tsp. fresh lemon juice
1 tsp. butter
Spread flour on a large plate. Cut several small slits in outer edges of the turkey to prevent curling. Pat dry with paper towels and season with salt and pepper. Dredge lightly in flour. Discard any remaining flour. In a large nonstick skillet, heat 1 tsp. oil over medium high heat. Add half the turkey and cook until golden outside and no longer pink inside, 1 or 2 minutes per side. Transfer to a platter and cover loosely with foil. Repeat with remaining turkey. Add remaining teaspoon oil to skillet and add garlic and sage; cook, stirring until fragrant, about one minute. Add wine and cook, scraping up any browned bits, until reduced by half, about one minute. Add chicken broth and cook until liquid is reduced by half, about 4 or 5 minutes. Stir in lemon juice and any juices accumulated from the turkey and simmer 1 minute more. Remove from heat and swirl in butter. Add salt and pepper to taste. Serve, spooning sauce over turkey.
serves 4
Calories 185, Fat 5, Sat Fat 1.3, Protein 27, Sodium 160, Carbohydrates 5, WW points 4
Just thought I'd share a tasty and easy turkey recipe that I recently discovered. This turned out great and the turkey was good and juicy. Enjoy! http://www.cookinglight.com/bbs/smile.gif
Turkey Scallopini
3 Tbsp. all purpose flour
1 lb. turkey breast cutlets
salt and freshly ground black pepper to taste
3 tsp. olive oil
2 cloves garlic, minced
2 tsp. chopped fresh sage
1/4 cup dry white wine
3/4 cup reduced sodium chicken broth
1 tsp. fresh lemon juice
1 tsp. butter
Spread flour on a large plate. Cut several small slits in outer edges of the turkey to prevent curling. Pat dry with paper towels and season with salt and pepper. Dredge lightly in flour. Discard any remaining flour. In a large nonstick skillet, heat 1 tsp. oil over medium high heat. Add half the turkey and cook until golden outside and no longer pink inside, 1 or 2 minutes per side. Transfer to a platter and cover loosely with foil. Repeat with remaining turkey. Add remaining teaspoon oil to skillet and add garlic and sage; cook, stirring until fragrant, about one minute. Add wine and cook, scraping up any browned bits, until reduced by half, about one minute. Add chicken broth and cook until liquid is reduced by half, about 4 or 5 minutes. Stir in lemon juice and any juices accumulated from the turkey and simmer 1 minute more. Remove from heat and swirl in butter. Add salt and pepper to taste. Serve, spooning sauce over turkey.
serves 4
Calories 185, Fat 5, Sat Fat 1.3, Protein 27, Sodium 160, Carbohydrates 5, WW points 4