Turkey Scaloppine with Peas
Yield
4 servingsPrep
20 minCook
10 minReady
30 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
tomatoes, canned
|
|
| 1 | Pound |
turkey breast
sliced |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | tablespoon |
olive oil
|
|
| ¼ | cup |
white wine
dry |
*
|
| ½ | cup |
chicken broth
non-fat |
|
| 1 | teaspoon |
sage leaves
crumbled |
*
|
| 10 | Ounces |
green peas
thawed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
tomatoes, canned
|
|
| 1 | Pound |
turkey breast
sliced |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 3E+1 | ml |
all-purpose flour
|
|
| 15 | ml |
olive oil
|
|
| 59 | ml |
white wine
dry |
*
|
| 118 | ml |
chicken broth
non-fat |
|
| 5 | ml |
sage leaves
crumbled |
*
|
| 1E+1 | Ounces |
green peas
thawed |
*
|
Directions
In a blender, smoothly purée tomatoes and their liquid.
Lightly sprinkle turkey breast slices with salt and pepper, then coat with flour.
In a wide frying pan, heat oil over medium-high heat.
Add turkey and cook 1½ to 2 minutes on each side or until lightly browned.
Remove turkey from pan and keep warm.
Add wine to pan and stir to scrape up browned bits.
Add puréed tomatoes, chicken broth and sage.
Heat to simmering; simmer 5 minutes or until sauce thickens slightly.
Add peas; cook for 1 minute to heat through.
Pour sauce over turkey.
