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Turkey and Red Peppers in Tomato Cream




Source of Recipe


"Pleasures of Cooking", recipe by Carl Sontheimer

* Exported from MasterCook *

Turkey and Red Peppers in Tomato Cream Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Turkey, Wine

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 turkey breast (2 lb)
2 medium red bell peppers
1 medium tomato -- peeled, seeded, and
-- diced
1 tablespoon butter
1 tablespoon olive oil
salt -- to taste
freshly ground pepper -- to taste
1/4 cup Madeira wine
1/2 cup chicken stock
1 tablespoon fresh thyme -- minced
or
2/3 teaspoon dried thyme -- crumbled
1/2 cup heavy cream
juice of 1/2 lemon
1 tablespoon chives -- minced
1 tablespoon butter -- cut into 2 pieces

Skin and bone turkey breast and remove tendons. Cut meat into 1 1/2 x 3/4-inch strips. Remove stems and seeds from peppers. Cut peppers into strips same size as turkey strips.

Bring a small pot of water to a boil. Place diced tomato in sieve and immerse in boiling water for 1 minute. Drain on paper towels.

Heat butter and oil in large heavy skillet. Add peppers and
stir-fry over high heat about 3 minutes, until crisp and tender. With slotted spoon remove peppers to colander. Drain over bowl and reserve juice.

Place turkey in hot skillet, adding more oil if necessary, and stir-fry over high heat about 3 minutes, until turkey is white and firm to the touch. With slotted spoon, add turkey to colander. Season peppers and turkey with salt and pepper. Add Madeira, chicken stock, reserved juice, thyme, and marjoram to skillet and boil over high heat until reduced to thick syrup, using wooden spoon to scrape up any particles clinging to bottom of pan. Add heavy cream and continue to boil until reduced and thickened.

Lower heat and stir in lemon juice and chives. Season with salt and pepper. Whisk in butter, a piece at a time. Add turkey, peppers, and tomato and cook over low heat until just heated through. Serve immediately.

Source: "Pleasures of Cooking", recipe by Carl Sontheimer

MC format by Judi Mae Phelps (judimae@earthlink.net)

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