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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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The recipe asks for turkey breasts but I guess that chicken breasts can be use instead. Ingredients:
4 (6 1/2 ounce) turkey breast, boneless and skinless |
3 tablespoons extra virgin olive oil |
1/2 white onion, chopped |
1/2 cup white wine |
salt and pepper (to season) |
1 lb mushroom, cleaned and chopped (porcini, field, button, honey fungus, oyster) |
3 tablespoons extra virgin olive oil |
1/2 white onion, chopped |
3/4 cup white wine |
salt and pepper (to season) |
1 bunch italian parsley, chopped |
Directions:
1. For turkey breast: In a large saucepan, heat extra virgin olive oil and sauté onions for a minute or until translucent. Add turkey to the pan and cook for a few minutes on each side. Finish cooking the turkey by adding wine at the very end to deglaze pan. Salt and pepper to season.
2. Funghi misti sauce: In another large saucepan, heat extra virgin olive oil and sauté onions for a minute or until translucent. Add mixed mushrooms and cook until soft. Add salt and pepper to taste before adding wine. Let wine reduce and cook for a few more minutes. Sprinkle parsley at the very end.
3. Place turkey on a plate and scoop mushroom sauce on top. Serve immediately.
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