Turkey Breast Steaks With Corn And Fresh BasilFrom jmlompa 1 year ago
- 4 turkey steaks or 2 boneless half breast butterflied and separated shopping list
- salt and freshly ground pepper, to taste shopping list
- 1/4 cup flour shopping list
- 2 Tbsp. olive oil shopping list
- 2 Tbsp. of chopped shallots shopping list
- 2 Tbsp. red wine vinegar shopping list
- 1 cup of seedless diced tomatoes cubed to 1/4" (I use a can of peeled, diced and seeded tomatoes, when tomatoes not in season) shopping list
- 1 1/2 cups of corn shopping list
- 1/3 cup canned or fresh chicken broth shopping list
- 4 Tbsp. cream or half-and-half shopping list
- 1 tsp. Dijon mustard shopping list
- 4 Tbsp. of coarsely chopped, fresh, basil leaves shopping list
How to make it
- Cover the steaks with plastic wrap and pound them lightly with a meat pounder. Sprinkle both sides with salt and pepper and dredge them in flour. Shake off the excess flour.
- Heat the olive oil in a heavy nonstick skillet large enough to hold the slices in one layer. When the oil is hot, add the meat, brown lightly on both sides and cook until done through. Transfer to a serving platter, cover with foil and keep warm.
- Add the shallots to the skillet and cook briefly, stirring. Do not brown. Add the red wine vinegar and cook stirring. Add the tomatoes, corn, chicken broth and any liquid that has accumulated around the meat. Bring to a boil, stir and cook for about two minutes.
- Add the cream and mustard, and stir to blend. Add salt and pepper and cook for about 30 seconds. Add the basil and pour the sauce over the meat. Serve immediately.
The Cookjmlompa Soquel, CA
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