Turkey perugina
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | Olive oil, divided |
| 1 | small | Garlic clove, minced |
| 1 | teaspoon | Italian seasoning, dried |
| Salt, to taste | ||
| Ground pepper, to taste | ||
| 1 | pounds | Turkey tenderloins, fresh, skinless and boneless |
| 1½ | cup | Fellel, thinly sliced |
| ½ | cup | Chicken broth |
| 3 | tablespoons | Marsala wine |
| 3 | tablespoons | Fresh lemon juice |
| 1 | Fresh lemon peel, grated | |
| 1 | tablespoon | Parsley, fresh, minced |
| 2 | cups | Rice, hot, cooked |
| Lemon wedge, Optional | ||
| Fresh parsley, Optional | ||
Directions
In a small bowl, combine ½ tablespoon olive oil, minced garlic and seasonings. Brush mixture evenly on all sides of fresh skinless and boneless turkey tenderloins (boneless breast fillets also work fine).
In large nonstick skillet over medium-high heat, heat remaining 1 tablespoon oil. Add turkey and sautee until lightly browned. Remove turkey from skillet and set aside. Add fennel to skillet and saute 2 to 3 minutes. Remove fennel and set aside with turkey. Add chicken broth and Marsala to skillet; bring to a boil, scraping up browned bits from bottom of skillet. Return turkey and fennel to skillet; reduce heat to low. Sprinkle with lemon juice, lemon peel and minced parsley. Cover and simmer 15 to 20 minutes until turkey is cooked through. Serve with rice and garnish with lemon wedges and parsley sprigs, if desired.