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Turkey Milano

Source of Recipe


The Seattle Times






List of Ingredients



• 4 tsp olive oil, divided
  
• 4 packaged raw turkey breast slices, about 1/4-inch thick
  
• 1 large shallot, peeled and minced
  
• 1 medium clove garlic, peeled and minced
  
• 1 tsp finely grated orange zest
  
• 1/2 lb. mushrooms, stems trimmed, cleaned and thinly sliced
  
• 1/4 cup port or sherry (or substitute chicken broth mixed with 1 tsp balsamic or red wine vinegar)
  
• 1 cup Italian stewed tomatoes, pureed in blender or food processor
  
• Freshly ground black pepper to taste
  
• 1/4 tsp salt
  
• 6 basil leaves, slivered
  
• Cooked egg noodles
  






Instructions



1. In a large nonstick skillet, heat 2 teaspoons olive oil over medium-high heat until hot. Add turkey slices and cook about 1-1/2 to 2 minutes on each side, or until cooked through. Remove from pan and keep warm.
   
   
2. Turn heat to medium and add remaining 2 teaspoons olive oil. Add shallot and garlic; saute 1 minute. Add orange zest and mushrooms; saute 5 minutes.
   
   
3. Pour port or other liquid into the pan and boil 1 minute. Add tomatoes, pepper and salt. Boil until lightly thickened, then stir in basil. Spoon over turkey and noodles. Serve immediately.
   
   Makes 2 servings.