Tangy Turkey Sauté
Preparation Time : 20 minutes
Cooking Time : 12 minutes
Serves 4
Ingredients :
8 skinless boneless turkey breast steaks, about 50g (2oz) each
2 tbsp plain flour
0.25 tsp salt and black pepper
1.5 tbsp vegetable oil
For Sauce :
250g (9oz) mushrooms, sliced
8 spring onions, sliced
1 clove of garlic, peeled and sliced (or crushed)
0.25 dried thyme
90 ml (3fl oz) Marsala wine
75 ml (2.5 fl oz) turkey or chicken stock
2 tablespoons chopped fresh thyme
Preparation :
- Gently beat the turkey steaks with a meat mallet until about 6mm (0.25 in) thick. On a plate, season the flour with salt and pepper. Dip the turkey steaks in the flour until evenly covered
- Heat 1 tbsp oil in a large frying pan. Add the steaks. Fry for 3 minutes on each side, or until the juices run clear when tested with a knife. Put in a serving dish and cover.
- For the sauce, heat the remaining oil in the pan. Add mushrooms, onion, garlic and dried thyme. Cook, stirring for 3 mins. Stir in the wine and stock. Bring to boil. Cook for 3 minutes or until the liquid reduces
- Remove from the heat. Stir in the fresh thyme. Spoon the sauce over the turkey steaks and serve
I personally like a fair amount of sauce, so I increase the Turkey/Chicken Stock to 150 ml and the Marsala wine to 180-200 ml. I also tend to cook the steaks in batches, as once they have been beaten, they do tend to be rather large.. I serve mine with rice but that is my family’s preference.
Enjoy, this has become a staple dish in our house, Please comment with your thoughts once you have tried it