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madbakerThis week's Resolution Recipe: Turkey in Lemon-Basil Sauce.
"Turkey is the perfect protein for a low-fat dinner. Lemon juice and zest give this dish oomph."
1 lb turkey breast, cut in eight cutlets
pinch salt and pepper
1/4 cup flour
4 tsp olive oil
1 cup chicken broth (I used house-made stock)
no garlic (Ha! I used... more.)
zest of1/2 1 lemon
3 Tbsp fresh lemon juice
2 Tbsp vermouth
1 Tbsp cold unsalted butter
2 Tbsp chopped fresh basil
Season the turkey with salt and pepper. Spread the flour on a plate and coat the turkey, shaking off any excess. Heat 2 tsp oil in a large skillet over medium heat. Add half the turkey and cook for 2 minutes, then flip and cook for 2 minutes more until lightly browned. Transfer to a plate and repeat.
Combine the garlic, broth, lemon zest, juice, and vermouth in the skillet and bring to a boil over high heat. Cook until reduced by half, about 5 minutes. Return all the turkey to the skillet and reduce the heat to medium. Cook, turning the turkey in the sauce, for about 2 minutes until the sauce is lightly thickened and the turkey is opaque when pierced in the center with the tip of a sharp knife.
Remove from heat and whisk in the butter, then half the basil. Serve with the remaining basil garnished over the top.
What worked: It was reasonably tasty, and didn't take very long. Nice sharpness with the lemon.
What didn't: Finding turkey breast was stupidly difficult this time of year. I ended up buying basically a half turkey and boning it. It needed more pepper but that was my fault, not the recipe's.
Will I make it again? Maybe, but honestly even if it wasn't that much bother it didn't stand out. I suppose I could make this with chicken breasts.
"Turkey is the perfect protein for a low-fat dinner. Lemon juice and zest give this dish oomph."
1 lb turkey breast, cut in eight cutlets
pinch salt and pepper
1/4 cup flour
4 tsp olive oil
1 cup chicken broth (I used house-made stock)
no garlic (Ha! I used... more.)
zest of
3 Tbsp fresh lemon juice
2 Tbsp vermouth
1 Tbsp cold unsalted butter
2 Tbsp chopped fresh basil
Season the turkey with salt and pepper. Spread the flour on a plate and coat the turkey, shaking off any excess. Heat 2 tsp oil in a large skillet over medium heat. Add half the turkey and cook for 2 minutes, then flip and cook for 2 minutes more until lightly browned. Transfer to a plate and repeat.
Combine the garlic, broth, lemon zest, juice, and vermouth in the skillet and bring to a boil over high heat. Cook until reduced by half, about 5 minutes. Return all the turkey to the skillet and reduce the heat to medium. Cook, turning the turkey in the sauce, for about 2 minutes until the sauce is lightly thickened and the turkey is opaque when pierced in the center with the tip of a sharp knife.
Remove from heat and whisk in the butter, then half the basil. Serve with the remaining basil garnished over the top.
What worked: It was reasonably tasty, and didn't take very long. Nice sharpness with the lemon.
What didn't: Finding turkey breast was stupidly difficult this time of year. I ended up buying basically a half turkey and boning it. It needed more pepper but that was my fault, not the recipe's.
Will I make it again? Maybe, but honestly even if it wasn't that much bother it didn't stand out. I suppose I could make this with chicken breasts.
no subject
Date: 2025-06-02 03:01 pm (UTC)