Recipe: Sliced Turkey Breasts with Herbs
Oct. 1st, 2015 08:29 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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likealarkModified from this recipe
Really be careful about overooking this recipe.
Ingredients:
~1.5 pounds sliced turkey breast tenderloin steaks
Salt and ground pepper to taste
2 tablespoon olive oil
1 whole peeled garlic clove for each steak
1 large bay leaf
4 sprigs fresh thyme or 1 tsp dried
1/3 cup white wine and 1/3 cup chicken broth OR
2 of 1/3 cup chicken broth
a small handful of chopped parsley (omit if you don't have any fresh)
Directions
If the steaks are very thick, pound them between two sheets of plastic wrap until they're about 1/4 inch thick. You can probably leave them alone though.
Sprinkle the turkey steaks with salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium high heat (I use a 6 on my electric stove, where 5 is in the middle). If you are a person who has to cook steaks in batches because you have too many (like me), use 1 tablespoon for each wave. Then add 1 garlic clove for each steak in the wave, the bay leaf, and an appropriate amount of the thyme to the oil to season it. Then add as many steaks as you can to the skillet.
Cook steaks for maybe a minute and a half on each side. They cook fast. Refresh herbs as needed through the waves, but really try to use as little oil as possible.
Remove the turkey slices to a warm plate. Leave herbs and oil in the pan. Add the wine or 1/3 cup of the chicken broth to the skillet to deglaze; cook down to half. Then add (another) 1/3 cup of chicken broth and boil briskly until it's again reduced by half.
Add another tablespoon of oil and the parsley. Return turkey slices and any juices that have accumulated around them, and gently heat them through. Remove the bay leaf and serve it in pan with cloves and sauce.
Really be careful about overooking this recipe.
Ingredients:
~1.5 pounds sliced turkey breast tenderloin steaks
Salt and ground pepper to taste
2 tablespoon olive oil
1 whole peeled garlic clove for each steak
1 large bay leaf
4 sprigs fresh thyme or 1 tsp dried
1/3 cup white wine and 1/3 cup chicken broth OR
2 of 1/3 cup chicken broth
a small handful of chopped parsley (omit if you don't have any fresh)
Directions
If the steaks are very thick, pound them between two sheets of plastic wrap until they're about 1/4 inch thick. You can probably leave them alone though.
Sprinkle the turkey steaks with salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium high heat (I use a 6 on my electric stove, where 5 is in the middle). If you are a person who has to cook steaks in batches because you have too many (like me), use 1 tablespoon for each wave. Then add 1 garlic clove for each steak in the wave, the bay leaf, and an appropriate amount of the thyme to the oil to season it. Then add as many steaks as you can to the skillet.
Cook steaks for maybe a minute and a half on each side. They cook fast. Refresh herbs as needed through the waves, but really try to use as little oil as possible.
Remove the turkey slices to a warm plate. Leave herbs and oil in the pan. Add the wine or 1/3 cup of the chicken broth to the skillet to deglaze; cook down to half. Then add (another) 1/3 cup of chicken broth and boil briskly until it's again reduced by half.
Add another tablespoon of oil and the parsley. Return turkey slices and any juices that have accumulated around them, and gently heat them through. Remove the bay leaf and serve it in pan with cloves and sauce.
