Ingredients:
1 boneless turkey-breast half, sliced on the diagonal into 8 cutlets
2 Tbsp extra-virgin olive oil, plus more as needed
Course salt and ground pepper
4 shallots, quartered lengthwise
1/2 cup dry white wine (I used chicken broth)
5 sprigs rosemary (about 1 inch each)
1 Tablespoon cold unsalted butter, cut into pieces
1. One at a time, place turkey cutlets between two sheets plastic wrap, using meat mallet or heavy skillet, pound cutlets to 1/4 inch thickness. In a large skillet, heat 1 Tbsp oil over medium-high heat. Season turkey with salt and pepper. In batches, cook turkey until cooked through, 1 to 2 minutes er side (add up to 1 Tbsp oil if needed, reducing hear to medium if skillet becomes too dark). Transfer turkey to plate and cover.
2. Add 1 Tbsp oil and shallots to skillet; season with salt and pepper. Cook, stirring occasionally, until shallots are tender, about 4 minutes. Add wine and rosemary and cook until syrupy, about 3 minutes. Add broth and cook until reduced by half, about 2 minutes. Return turkey to skillet and cool until warmed through, about 1 minute. Remove from heat and stir in butter; season with salt and pepper. Serve with potatoes (I did mashed)
Recipe from EVERYDAY FOOD by Martha Stewart
Okay. wow. That camera makes a huge difference in your photos. Incredible.
ReplyDeleteI think this recipe looks good--I'll try it with chicken as I don't have turkey laying around, but always have shallots.
Maybe this will be dinner tonight?
And. . . I'll do a guest post. Let me know how.