Turkey Breast Steaks With Fresh Corn and Basil
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4turkey steaks, about ⅓ pound each
- Salt and freshly ground pepper to taste
- ¼cup flour
- 2tablespoons olive oil
- 2tablespoons finely chopped shallots
- 2tablespoons red-wine vinegar
- 1cup skinless, seedless diced tomatoes cut into ¼-inch cubes
- 3ears fresh corn on the cob, kernels removed, about 1½ cups
- ⅓cup fresh or canned chicken broth
- 4tablespoons cream or half-and-half
- 1teaspoon Dijon-style mustard
- 4tablespoons coarsely chopped basil leaves
Nutritional analysis per serving (4 servings)
458 calories; 21 grams fat; 6 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 34 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 35 grams protein; 904 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
Cover the steaks with plastic wrap and pound them lightly with a meat pounder. Sprinkle both sides with salt and pepper and dredge them in flour. Shake off the excess.
- Step 2
Heat the oil in a heavy nonstick skillet large enough to hold the slices in one layer. When it is hot, add the meat, brown lightly on both sides and cook for about 5 minutes. Transfer to a serving platter, cover with foil and keep warm.
- Step 3
Add the shallots to the skillet and cook briefly, stirring. Do not brown. Add the vinegar and cook, stirring. Add the tomatoes, corn, chicken broth and any liquid that may have accumulated around the meat. Bring to a boil, stir and cook for about 2 minutes.
- Step 4
Add the cream and mustard and stir to blend. Add salt and pepper and cook for about 30 seconds. Add the basil and pour the sauce over the meat. Serve immediately.
Private Notes
Comments
This is a fabulous recipe. It is “tried and true,” from Pierre Franey, the 60-Minute Gourmet. I have made it every summer for decades, when the corn and tomatoes are at their best. Make it with Franey’s recipe of Orzo With Garlic and Parmesan Cheese.