Turkey Breast with Country Style Gravy
Makes 4 servings
Ingredients:
1 to 1-1/2 pounds turkey breast tenderloin
1/4 cup fresh lemon juice
Salt and freshly ground black pepper to taste
2 tablespoons butter
1 tablespoon olive oil
1/2 cup chicken broth
1/2 pint whipping cream (1 cup)
Method:
Remove silver membrane from turkey tenderloins; in so doing you will cut each piece into 2 long narrow pieces.
Brush with 1 tablespoon lemon juice and sprinkle with salt and pepper. In a large heavy skillet, heat butter and oil. Add turkey.
Cook over medium heat 10 to 15 minutes or until just cooked through, turning often. Do not overcook meat bor it will be dry. Remove and keep warm. Add remaining lemon juice and chicken broth to skillet.
Bring to a boil; scrape up brownings. Add cream. Boil until thickened and reduced by about half. Add salt and pepper. Add turkey to sauce. Cook only until heated to serving temperature.
Notes:
Turkey tenderloins are available in the poultry section of fresh-meat counters at supermarkets today. When the silver is removed, the meat will separate into two slender portions, about 3 to 4 ounces each. If you wish, you may cut boneless turkey breast into individual-sized pieces (about 4 ounces each) for this recipe. This cut of turkey cooks quickly so be careful not to overcook it or it will be dry. For a holiday buffet, serve this with Wild Rice & Pecan Dressing.
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