Turkey au Poivre
1 Tbsp black peppercorns
1 lb turkey breast cutlets, 1/4 inch thick
1 Tbsp whipped butter
1/2 cup dry white wine
1 Tbsp brandy
1 Tbsp chopped parsley
Crush peppercorns in a blender or with a mortar and pestle. Press
crushed peppercorns firmly into both sides of turkey cutlet. Pound
cutlets with the side of a cleaver to make peppercorns adhere.
In a non-stick skillet, heat butter. Cook turkey about 4 minutes on each
side. Remove to a warm platter. Add wine and brandy to skillet and bring
to a boil, reducing liquid to 1/4 cup.
Spoon over the turkey and garnish with parsley.
Makes: 4 servings
Nutritional Information Per Serving Calories: 158 ; Protein: 25 g ; Fat:
3 g ; Sodium: 68 mg; Cholesterol: 78 mg ; Carbohydrates: 1 g
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