Recipe courtesy of Lydia Bastianich

Basil Breast of Turkey with Peas and Garden Vegetables

  • Level: Intermediate
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 4 servings
Save Recipe

Ingredients

8 skinless, boneless turkey breast halves, slightly flattened

Flour, for dredging

1/4 cup vegetable oil

1 tablespoon olive oil

1 onion, chopped

4 tablespoons, unsalted butter

1/2 cup white wine

1 green pepper, diced

1 zucchini, cored and sliced in half moon

1 cup peas

1 cup chicken stock

Salt and pepper

Directions

  1. Lightly flour turkey breasts, shaking off the excess. In a large heavy skillet, heat the vegetable oil over moderately high flame. Add turkey breasts in 2 batches and saute, turning once, until brown. Remove from the skillet and keep warm.
  2. Wipe skillet clean and add 1 tablespoon olive oil. Add the onion and saute until onion is translucent. Add the butter, wine, peppers, zucchini and peas and saute for 2 minutes, then add chicken stock and bring to a boil. Reduce the heat and simmer sauce until well blended and thickened, for about 5 minutes.
  3. Return the turkey to the skillet and cook for and additional 5 minutes. Season with salt and pepper. Arrange 2 pieces of turkey on each plate and spoon the sauce and vegetables over them.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.