Creamy Turkey Dijon
Mustard, onion, and garlic add zest to this upscale version of the classic turkey a la king.
Ingredients
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12 ounces turkey breast tenderloin steaks
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2 tablespoons all-purpose flour
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2 tablespoons Dijon-style mustard
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2 tablespoons dry white wine
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1/2 teaspoon salt
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1/8 teaspoon pepper
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1 cup half-and-half or light cream
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1 tablespoon cooking oil
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1 clove garlic, minced
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1 medium red or green sweet pepper, cut into julienne strips (1 cup)
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1 medium onion, chopped (1/2 cup)
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1-1/2 cups sliced fresh mushrooms
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3/4 cup frozen peas, thawed
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2 cups hot cooked noodles or fettuccine
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Fresh whole mushrooms (optional)
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Fresh basil sprigs (optional)
Directions
1.
Cut turkey into thin bite-size strips. Set aside.
2.
For sauce, in a small bowl stir together flour, mustard, wine, salt, and pepper until smooth. Slowly stir in half-and-half or light cream until well mixed. Set aside.
3.
Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add sweet pepper and onion; stir-fry for 2 minutes. Add sliced mushrooms; stir-fry for 2 minutes more or until crisp-tender. Remove vegetables from the wok.
4.
Add turkey to the hot wok. Stir-fry for 2 to 3 minutes or until no pink remains. Push turkey from the center of the wok.
5.
Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return cooked vegetables to the wok. Add thawed peas. Stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately over hot cooked noodles or fettuccine. Garnish with whole mushrooms and fresh basil, if desired. Makes 4 servings.
Nutrition information
Calories 463, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 108 mg, Sodium 553 mg, Carbohydrate 52 g, Protein 28 g.
Percent Daily Values are based on a 2,000 calorie diet
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