400g turkey breast
2 tbsp flour
1/2 tsp salt, divided
1/2 tsp black pepper, divided
1/2 tbsp oil
1/2 pound fresh mushrooms, sliced
1 tbsp butter
1/2 cup chicken broth
1/2 cup Marsala wine (I used white wine)
1 tsp lemon juice
Cut the breast into bite-sized pieces. In a large plastic bag, combine flour, half the salt and half pepper. Add turkey, seal bag and shake to coat. Heat the oil in a skillet over medium heat; add turkey and cook for 7 to 8 minutes per side or until no longer pink in the center. In the same skillet, melt the butter; add mushrooms and saute for 4 minutes or until tender. Stir in broth and wine and cook for 10 to 12 minutes or until liquid is reduced by half. Stir in lemon juice and remaining salt and pepper. Serve sauce over turkey.
Serve with baked potatoes and carrots.
I'm not sure quite... it tasted okay, but lacked something, and I couldn't quite figure out what. Not salt, not pepper, not chili... just some 'oomph' of some kind.
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