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    Turkey: French Turkey Filets


    Source of Recipe


    adapted from recipe at honeysucklewhite.com

    List of Ingredients




    1 pound Honeysuckle White Breast Tenderloin
    pepper optional to taste
    nonstick cooking spray
    low salt chicken broth as needed for sauteeing
    3 Tbsp. shallot, minced
    1 cup white wine
    1 medium zucchini, sliced on bias
    1 cup yellow squash, sliced on bias
    1 medium carrot, sliced on bias

    Recipe



    Spray sauté pan with Pam and then heat over medium high heat. Add Turkey Steaks to the pan and immediately reduce the heat to low and cover the pan. Continue to cook for another 3 minutes undisturbed, then turn over, cover pan again, and continue to cook until barely cooked through (about another 3 minutes). Remove from pan and keep warm.

    Heat 3 tbl. low salt chicken broth in same sauté pan over medium heat, add shallots and sauté 1min. Stir in wine, and increase heat to medium high, reducing wine to a thick syrupy sauce.

    Remove from heat, finish sauce by adjusting seasoning with pepper. Sauté vegetables in a few tbl. of broth (or use PAM) until tender-crisp. Serve with filets shingled on top of vegetables and sauce over all.

 

 

 

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