Lemon and Basil Turkey Scaloppine |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
10 ounces turkey tenderloin, well trimmed |
2 tablespoons fresh lemon juice |
2 teaspoons olive oil |
1/2 small onion, minced |
2 garlic cloves, minced |
3 tablespoons dry white wine |
1/4 cup canned unsalted chicken broth |
2 small plum tomatoes, seeded, diced |
2 tablespoons chopped fresh basil |
1/2 teaspoon grated lemon peel |
Directions:
1. Cut tenderloin into 1-inch pieces. Place 1 piece between 2 sheets of waxed paper. Pound turkey with mallet or small heavy flat-bottomed saucepan until flattened to thickness of 1/4 inch. Repeat with remaining tenderloin. Sprinkle lemon juice over turkey. Cover and refrigerate 10 minutes.
2. Heat oil in heavy large skillet over medium-high heat. Add turkey in batches and fry until just cooked, turning once, about 4 minutes. Transfer turkey to plate; cover with foil and keep warm. Add onion and garlic to skillet and sauté until tender, about 4 minutes. Stir in wine and simmer until wine is reduced to glaze, about 1 minute. Add broth, tomatoes, basil and lemon peel. Cover and simmer until slightly thickened, approximately 3 minutes. Pour sauce over turkey and serve.
3. Per serving: calories, 250; fat, 7 g; sodium, 111 mg; cholesterol, 88 mg Nutritional analysis provided by Bon Appétit
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