Monday, April 21, 2008

Turkey Florentine

  • 8oz boneless turkey breast cutlets (1/4inch thick)
  • salt and pepper to taste
  • 2 tsp butter or margarine
  • 4 tsp minced shallots or onions
  • 1/4 C dry white wine or apple juice
  • 8 C spinach, loosely packed
  • 1/8 tsp grated nutmeg (optional)
1. Dry the turkey pieces with a paper towel, then sprinkle them with the salt and pepper.
2. Place a heavy, 8" nonstick skillet over high heat for 1 minute. Swirl in the butter or margarine and add the turkey. Cook, turning as necessary, for 3 minutes, or until the turkey is browned and firm to the touch, with no trace of pink in the center. Transfer to a plate and keep warm.
3. To the skillet, add the shallots or onions, wine or apple juice and spinach. Reduce the heat to medium and cook for 1 minute, or until the spinach is barely wilted. Sprinkle with the nutmeg (if using). Place the spinach on a serving plate, top with the turkey and serve.

Robyn's notes: used onion not shallot and apple juice not wine. This recipe went over very well taste-wise, but it was kind of a pain for me. It was difficult to find a store that had turkey breast cutlets in stock (several normally carried them but didn't have any when I was there, don't know why), and I always have minor issues with "transfer to a plate and keep warm". No matter where I put the item on the plate (inside microwave often, to keep it off the counter and out of my way) or how I cover it (often covered with a second plate upside down), the meat never stays as warm as I'd like it to.

No comments: