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Turkey with Sun-Dried Tomato & Basil




Source of Recipe


Internet


Recipe Introduction


Makes 4 servings.
Quick, easy, and delicious. A bit of cold butter helps thicken the sauce, but it is optional. One tip: Turkey breast filets are very lean, and will toughen and dry out if cooked over high heat.




List of Ingredients




1 1/2 pounds boneless, skinless turkey filets, cut in half
Salt and freshly ground pepper, to taste
Nonstick olive or vegetable oil spray
1 1/2 cups homemade chicken broth or use low-sodium canned broth
1/3 cup dry vermouth or white wine
2 tablespoons chopped dry-packed sun-dried tomatoes
1 garlic clove, crushed through a press
1/4 cup chopped fresh basil
1 tablespoon cold butter (not margarine)


Recipe



Spray a large nonstick skillet with nonstick cooking spray and heat over medium heat. Season the turkey with salt and pepper. In batches, cook the turkey, turning once, until lightly browned, about 4 minutes. Reduce the heat to medium-low and cook until heated through, about 6 minutes. Transfer to a plate and set aside.

Add the broth, wine, sun-dried tomatoes and garlic. Bring to a boil over high heat and cook until reduced to about 3/4 cup, about 5 minutes. Remove from heat and stir in the basil and butter. Season with salt and pepper.

Return the turkey to the skillet and heat through. Serve immediately.