Breast of Turkey Provencal

Tracy K's Note:

A very low-fat and delicious dish, this is great for weeknight dinners when you don't have much time! Source: Secrets of Low-Fat Cooking

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 4 pieces turkey breast cutlets
• 1⁄3; cup flour
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ½ cup white wine
• 2 teaspoons minced garlic
• 1 teaspoon rosemary
• 1 teaspoon oregano
• ½ cup chicken broth
• 12 sun-dried tomatoes , halves
• 2 teaspoons parsley , chopped (optional)

Directions:

1. Pound turkey cutlets to 1/4 in thickness.
2. Combine flour, salt, pepper in plastic bag.
3. Add turkey, shake till coated.
4. Combine wine, garlic, rosemary, oregano, set aside.
5. Coat a large skillet with olive oil cooking spray, preheat.
6. Cook turkey 2-3 minutes per side or until nicely browned.
7. Pour wine mixture over turkey, add bay leaf.
8. Reduce heat to medium low, add sun-dried tomatoes, cook till wine is reduced by half.
9. Add chicken broth.
10. Cover and simmer 5-7 minutes, until turkey and tomatoes are tender.
11. Sprinkle with parsley.
12. Serve over pasta or noodles if desired.

Reviews

[Mike Marek]

Great taste and perfect for our eating style. Did not change a thing.

[BusyB]

This was a great tasting recipe. I had to substitute canned diced tomatoes (28 oz can) for the sun-dried tomatoes, but it turned out delicous. My family loved it.

[stonecoldcrazy]

I wasn't sure how I was going to cook my boneless turkey chops till I stumbled on this recipe. I used sherry instead of white wine (was just in the mood) and added coriander to the dredging flour as well as the salt and pepper. It turned out very rich and quite good- thank you!