Turkey breast, which in my opinion is still an underused product among home cooks, is often the centerpiece of summer lunches around my house. It is every bit as lean and light as chicken breast, often less expensive and always appreciated by those who think of turkey as only a holiday staple.
When preparing turkey breast, as in this recipe, it always is a good idea to slice the meat and then pound it lightly to ensure even cooking. Turkey, like chicken breast, can dry out in a flash.
Thus, the recipe here calls for cooking the turkey slices in oil and a little butter for only about five minutes total, so they are barely cooked through.
The final cooking comes after you have made the sauce in the same pan. In this case, a quick sauce is made with wine, chicken broth, garlic, thyme and bay leaf. When the sauce is reduced by half, add the chicken broth and cook for a minute or two more, or until the sauce reduces by half again.
An eye-appealing and delicious side dish for this is buttered noodles tossed in olive oil, diced tomatoes, shallots and black pepper. Fresh basil makes a nice summery garnish.
SLICED TURKEY BREASTS WITH HERBS
Preparation time: 15 minutes
Cooking time: 15 minutes
Yield: 4 servings
8 sliced turkey breast tenderloin steaks, about 1 1/2 pounds total
Salt, freshly ground pepper to taste
2 tablespoons each: olive oil, butter
4 cloves garlic, unpeeled
1 large bay leaf
4 sprigs fresh thyme or 1 teaspoon dried
1/3 cup dry white wine
1/3 cup fresh chicken broth or canned
2 tablespoons finely chopped parsley
1. Place each turkey breast steak between sheets of clear plastic wrap and pound lightly and evenly with a meat pounder or flat mallet to make slices about 1/4 inch thick. Sprinkle turkey with salt and pepper.
2. Heat olive oil and 1 tablespoon butter in a skillet large enough to hold turkey in one layer, or use two smaller pans. Add sliced turkey and garlic, bay leaf and thyme. Cook over medium-high heat, turning pieces until lightly browned on both sides, about 5 minutes. Do not overcook.
3. Remove turkey slices to a warm platter. Leave garlic, bay leaf and thyme in pan. Add wine to skillet and cook over high heat, stirring to dissolve brown particles that cling to bottom and sides of skillet. Cook until reduced by half. Add chicken broth and boil briskly until reduced by half.
4. Swirl in remaining 1 tablespoon butter and parsley. Add turkey slices and any juices that have accumulated around it, and reheat turkey through. Remove bay leaf and serve with garlic cloves and sauce.
BUTTERED NOODLES WITH FRESH TOMATO
Preparation time: 5 minutes
Cooking time: 5 minutes
Yield: 4 servings
3/4 pound thin noodles
Salt, freshly ground pepper to taste
2 tablespoons each: olive oil, butter
2 tablespoons finely chopped shallots or green onions
1/4 cup diced fresh tomatoes
1. Drop noodles into a large quantity of salted boiling water. Cook until tender, 2 to 3 minutes. Do not overcook. Drain.
2. In same kettle add olive oil, butter and shallots. Cook over medium heat until wilted. Add tomatoes, cook about 30 seconds, then salt and pepper the mixture. Add drained noodles; blend well. Check seasoning and serve immediately.
