Turkey Breast With Capers and Mushrooms
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8slices turkey breast tenderloin steaks, about 1½ pounds
- ½pound fresh mushrooms
- 4tablespoons flour
- Salt to taste if desired
- Freshly ground pepper to taste
- 2 to 4tablespoons olive oil
- 4tablespoons butter
- ¼cup drained capers
- ½teaspoon finely minced garlic
- 2tablespoons chicken broth
- ¼cup finely chopped parsley
Nutritional analysis per serving (4 servings)
1113 calories; 86 grams fat; 34 grams saturated fat; 0 grams trans fat; 38 grams monounsaturated fat; 4 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 73 grams protein; 1080 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place each turkey breast steak between sheets of clear plastic wrap and pound lightly with a flat mallet to make thin slices.
- Step 2
Cut mushrooms into thin slices. There should be about 3 cups.
- Step 3
Season the flour with salt and pepper. Dip the turkey slices in the flour to coat. Shake off excess.
- Step 4
Heat 2 tablespoons of the oil in a skillet, preferably nonstick. Add enough turkey slices to cover the bottom of the skillet without crowding. Cook until golden brown on one side, about 2 to 3 minutes, and turn. Cook until golden brown on the other side, about 2 minutes. Transfer the slices to a warm serving dish.
- Step 5
Add another tablespoon of oil to the skillet and repeat with a second batch of slices. Continue cooking, adding more oil as necessary, until all slices are nicely browned.
- Step 6
In the same skillet, heat 2 tablespoons of butter. Add mushrooms and cook, shaking the skillet and stirring, about 4 minutes. Add capers and garlic, and toss to blend. Add chicken broth and let cook about 30 seconds. Swirl in the remaining butter.
- Step 7
Spoon the mushroom mixture over the turkey slices and sprinkle with parsley.
Private Notes
Comments
This was an easy dinner. Next time I might add a little lemon juice or white wine to deglaze. My husband loved it as is. I served it over spaghetti squash tossed with a tiny bit of butter and Italian herbs.
This was an easy dinner. Next time I might add a little lemon juice or white wine to deglaze. My husband loved it as is. I served it over spaghetti squash tossed with a tiny bit of butter and Italian herbs.