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Turkey Scallopini with Artichokes and Mint

  • 4servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, D
MineralsZinc, Copper, Natrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package (about 1 1/2 pounds) Honeysuckle White Turkey Breast Cutlets

  2. Salt and black pepper to taste

  3. 2 teaspoons olive or vegetable oil

  4. 1 (13 3/4-ounce) can quartered artichoke hearts, drained

  5. 1 (4-ounce) jar pimento strips, drained

  6. 1 teaspoon chopped garlic

  7. 1/2 cup white wine

  8. 1/2 cup low-sodium chicken broth

  9. 1 tablespoon chopped fresh mint or 1 teaspoon dried mint

  10. 1 tablespoon unsalted butter

  11. Whole mint leaves for garnish, if desired

Instructions Jump to Ingredients ↑

  1. Season turkey with salt and pepper.

  2. In large skillet, heat oil over medium heat.

  3. Cook turkey about 4 minutes on each side or until browned and cooked through.

  4. Remove from skillet; keep warm.

  5. Add artichokes, pimento strips and garlic to skillet; cook about 1 minute. Add wine and broth; simmer until about 1/2 cup liquid remains. Add mint and butter; simmer 1 minute more.

  6. Place turkey on platter or individual plates; spoon sauce and vegetables over.

  7. Garnish with mint leaves, if desired.

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