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Ingredients Jump to Instructions ↓

  1. 3 tablespoons extra virgin olive oil - divided use

  2. 1 large bulb fennel, trimmed, cut into slivers

  3. 3 large carrots, cut into slivers

  4. 1 medium red onion, cut into slivers

  5. 1/2 teaspoon salt

  6. 2 medium zucchini, cut into slivers

  7. 1 1/4 pound Honeysuckle White Breast Cutlets

  8. 1/2 teaspoon coarsely ground black pepper

  9. 1/4 teaspoon thyme

  10. 1 large lime

  11. 1/3 cup water

  12. Chicken base as needed, (with vegetables as they cook)

Instructions Jump to Ingredients ↑

  1. In a nonstick 12-inch skillet, heat 2 tablespoons of the olive oil over medium-high heat; add fennel, carrots, onion, and salt; cook, stirring occasionally, until vegetables are almost tender. Stir in zucchini; cook until vegetables are tender. Transfer this mixture to a bowl.

  2. Cut turkey cutlets or chops in half horizontally, and pound to 1/8-inch thickness. Sprinkle with pepper, thyme, and 1/2 teaspoon salt.

  3. In the same skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Add turkey, a few pieces at a time, and cook 2 to 3 minutes, until turkey just loses its pink color throughout. Transfer to bowl with vegetables.

  4. Squeeze juice from half of lime; slice remaining half and set aside separately. Pour lime juice and 1/3 cup water into drippings in skillet, stirring until brown bits are loosened. Return turkey and vegetables to skillet; heat through.

  5. Serve garnished with the lime slices.

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