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Turkey Breast with Wine
Ingredients:
4 Tbs.(+) butter
2-3 lb. turkey tenderloin
3/4 c. flour
Salt and pepper to taste
1 c. dry white wine
Grated rind and juice of 1 lemon
2 Tbs. parsley
4 Tbs.(+) butter
2-3 lb. turkey tenderloin
3/4 c. flour
Salt and pepper to taste
1 c. dry white wine
Grated rind and juice of 1 lemon
2 Tbs. parsley
Directions:
Pound turkey tenderloin to 1/4\" thickness. Heat butter in large saute pan. Roll turkey in flour-salt-pepper. When butter foam subsides, add turkey slices a few at a time. Do not overlap. Cook 2 minutes each side. Remove to serving plate; keep warm and cook remaining slices. When all turkey is cooked and removed to serving platter, add wine and lemon juice to pan juices. Cook on high heat 3-5 minutes, stirring to reduce. Add lemon rind. Pour over turkey; carnish with parsley.
Pound turkey tenderloin to 1/4\" thickness. Heat butter in large saute pan. Roll turkey in flour-salt-pepper. When butter foam subsides, add turkey slices a few at a time. Do not overlap. Cook 2 minutes each side. Remove to serving plate; keep warm and cook remaining slices. When all turkey is cooked and removed to serving platter, add wine and lemon juice to pan juices. Cook on high heat 3-5 minutes, stirring to reduce. Add lemon rind. Pour over turkey; carnish with parsley.
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