Prep 25 mins
Cook 45 mins
Originally from the Mayo Clinic, Williams-Sonoma Cookbook. Using packaged frozen little onions will help streamline the preparation of this Hungarian-influenced combination of greens and poultry without compromising its quality in any way. This is very healthy and freezes well.
- 907.18 g swiss chard, stemmed and cut crosswise into 1/2-inch strips I use a mixture of red, yellow and green chard
- 3-4 garlic cloves, minced
- 473.18 ml water
- 236.59 ml frozen petite whole onion, thawed
- 6 skinless turkey breast cutlets, halved about 1 lb total
- 2.46 ml ground pepper
- 118.29 ml dry white wine
- 9.85 ml grated lemon zest
- 236.59 ml canned non-fat reduced-sodium chicken broth
- 9.85 ml smoked paprika
- 29.58 ml cornstarch
- Preheat an oven to 400°F Prepare 2 qt shallow baking dish for use.
- In a large pot or a dutch oven, combine the chard, the garlic, onions and 1 cup of the water, cover and cook over medium-high heat, stirring once or twice until the chard is wilted and barely tender, about 10 minutes. Spread the chard mixture evenly in the prepared baking dish.
- Coat a large nonstick frying pan at med-high heat with non-stick cooking spray. Add the turkey cutlets in a single layer and sprinkle with pepper. Cook, turning once until the turkey is lightly browned on the outside but still pink in the center, about 3 minutes. Using a slotted spoon remove the turkey and arrange on top of the chard.
- In the turkey pan, bring the wine and lemon zest to a boil. Boil, scraping any browned bits from the pan, for 3 minutes. Add the chicken broth, 3/4 cup of the remaining water, and 1 1/2 teaspoons of the paprika and return to a boil.
- In a small bowl, whisk the cornstarch with the remaining 1/4 cup water until smooth. Add to the boiling broth, whisking constantly until thickened, about 1 minute. Pour the cornstarch mixture over the turkey and chard.
- Bake until the turkey is fully cooked and the sauce is bubbling, about 20 minutes. Dust with the remaining paprika. Serve from the baking dish.
Delicious! A wonderful Swiss chard recipe, an easy different way to serve it. I pounded the turkey cutlets before cooking them, they turned out lovely moist and tender. I used Hungarian paprika; the sauce had a perfect zing to it. Couldn't find frozen baby onions, so I parboiled some baby boiling onions; they worked beautifully. I just made half a recipe for the two of us. This recipe would work well with chicken breasts I'm sure!! which are a little less expensive around here. The flavours in this dish were wonderful and I will be making it again, thanks for posting!