Recipe by Julesong
Wandering through the market, trying to decide what to make for dinner, I found some inexpensive frozen turkey breast. In the past I've used flattened chicken breast with salsa as a mainstay and I thought I needed to try something a little different this time. I knew I had leeks at home so I got some mushrooms, too, and the below is what I came up with. It's very tasty, and flattening the meat makes it quite tender!
- 3⁄4-1 lb turkey breast, partially frozen
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3⁄4 cup packed chopped leek, white part only
- 1⁄4 cup chicken broth
- 1 cup white wine
- 1 teaspoon butter
- 8 ounces sliced mushrooms
- 1 teaspoon small caper
- 1⁄2 teaspoon ground sage
- 1⁄4 teaspoon garlic powder, to taste
- salt & freshly ground black pepper, to taste
Directions See How It's Made
- Frozen turkey is easier to cut, so take it while it is still partially frozen and cut it into 3/4-inch thick medallions.
- Place single pieces of turkey inside a plastic bag (such as a sandwich bag) and - through the bag - use the flat side of a meat tenderizer to carefully "pound" it to about 1/4 inch thickness; when all pieces are flattened, set them aside.
- Carefully clean leeks: cut off the stemmy bottoms and the dark green leaves, so you end up with with white and light green parts only (dirt can get in between the leaves, so wash them out well); cut leeks lengthwise in quarters, then into about 1-inch squares (or you can mince them - it's up to you).
- Heat a skillet over medium heat and add the oil, then the butter to the pan (the oil is so the butter won't burn); let the butter melt and add the minced leeks and stir well to coat.
- Add a couple tablespoons of the chicken broth and let the leeks simmer for about 2 to 3 minutes.
- Add the remaining broth and simmer for an additional 3 to 5 minutes.
- Finally, add the white wine, an additional teaspoon of butter, the sliced mushrooms, and the capers.
- Stir well, add the sage, garlic powder, and salt and pepper to taste.
- Raise the heat to medium high, cover, and let simmer for 5 to 7 until mushrooms are cooked to desired consistency.
- Push mushroom/leek mixture to one side of the pan, letting the juices pool in one side of the pan; carefully lay the pieces of flattened turkey breast in the pan and let simmer in the juice, about 5 minutes per side - repeat with all the turkey pieces until all of them are cooked.
- Serve the turkey with the mushroom/leek mixture on top. Goes well with steamed asparagus and simple pasta!