Turkey and red peppers in tomato cream sauce

1 Servings

Ingredients

Quantity Ingredient
2 pounds Turkey breast cut into 1 1/2 x 3/4 inch strips
1 medium Red bell pepper
1 medium Tomato, peeled, seeded & diced
1 tablespoon Butter
1 tablespoon Olive oil
Salt and freshly ground pepper to taste
¼ cup Madeira wine
½ cup Chicken stock
1 teaspoon Fresh minced thyme -or-
⅔ teaspoon Dried thyme, crumbled
1 teaspoon Fresh minced marjoram -or-
⅔ teaspoon Dried marjoram, crumbled
½ cup Heavy cream
½ Lemon , Juice of
1 teaspoon Minced chives
1 tablespoon Butter, cut into pieces

Directions

This is from the Dinah Shore Cookbook. It's pretty rich and sorta defeats the purpose of eating turkey breasts, but what the heck! Remove stems and seeds from peppers. Cut into strips same size as turkey Bring small pot of water to boil. Place diced tomato in sieve and immerse in boiling water for 1 minute. Drain on paper towels.

Heat butter and oil in large heavy skillet. Add peppers and stir fry over high heat about 3 minutes, until crisp and tender. With slottted spoon remove peppers to colander. Drain over bowl and reserve juice.

Place turkey in hot skillet, adding more oil if necessary, and stir- fry over high heat about 3 minutes, until turkey is white and firm to the touch. With slotted spoon add turkey to colander. Season peppers and turkey with salt & pepper.

Add Madeira, chicken stock, reserved juice, thyme and marjoram to skillet and boil over high heat until reduced to thick syrup, using wooden spoon to scrape up any particles clinging to bottom of pan. Add heavy and cream and continue to boil under reduced and thickened.

Lower heat and stir in lemon juice and chives. Season with salt & pepper.

Whisk in butter, a piece at a time. Add gturkey, pappers and tomato and cook over low heat until just heated through. Serve immediately. Posted to TNT - Prodigy's Recipe Exchange Newsletter by NAFY67C@... (DEBORAH EPSTEIN) on Apr 13, 1997

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