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4 oz. (4-5 pieces)
2 oz.
1 oz.
2 oz.
1 oz.
1 pinch
1 oz.
1 tsp.
1/4
4 oz.
1 oz.
1/4 tsp.
1 oz.
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Sliced raw turkey breast (tenderized with mallet)
Sliced button mushrooms
Salad oil
Chicken stock
Marsala wine
Chopped shallots
Diced sun-dried tomatoes
Fresh chopped parsley
Fresh lemon
Haricot vert green beans
Butter
Fresh chopped garlic
Chopped mixed green peppers (green, red, yellow) |
- Season sliced turkey and dust in flour.
- Sauté in hot cooking oil (brown one side first).
- When browning other side of turkey, add sliced mushrooms, shallots, chicken stock and Marsala wine.
- Reduce pan sauce to 1/2 amount and squeeze 1/4 fresh lemon.
- Sauté in a separate pan - green beans, garlic, butter and peppers. (cook ala denté)
- Place beans on plate an artistically arrange turkey mixture on top of beans.
- Garnish with chopped parsley and diced sun-dried tomatoes.
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