Turkey Strips with Artichokes
Submitted by krique
Flour-dusted turkey breast strips browned in artichoke marinade, then finished in a lemony sour cream and Parmesan sauce garnished with artichoke hearts. Elegant enough for guests, easy enough for a Tuesday.
YIELD
4 servingsPREP
10 minCOOK
15 minREADY
30 minThis dish punches way above its weight class for a 30-minute meal.
Turkey breast strips get a light flour coating with paprika and brown beautifully in the liquid from marinated artichoke hearts. That artichoke-infused oil is the secret ingredient that builds flavor from the very first step.
Onion softens in butter, then chicken broth, lemon juice, Parmesan, and sour cream come together into a tangy, creamy sauce. Pile it over hot noodles and crown with the artichoke hearts.
Pro Tips
- Use the artichoke marinade liquid as your cooking fat for instant depth of flavor
- Don’t overcrowd the pan when browning the turkey strips; work in batches if needed
- Stir the sour cream in off the heat to keep it silky and prevent curdling
- Egg noodles or pappardelle are ideal for catching all that creamy sauce
Ingredients
Directions
Combine flour, salt, pepper and paprika.
Coat meat slices with it.
Pour artichoke liquid into a frying pan and cook on medium heat until bubbly.
Add meat slices and brown 3 to 5 minutes; remove from pan.
Add onion and butter to pan.
Sauté 5 minutes. Add broth and stir in lemon juice, cheese, and sour cream.
Add turkey and heat through. Serve over noodles.
Garnish with artichoke hearts.
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