| | Turkey Breasts w/Zucchini
1/4 cup of sunflower oil
4 shallots, peeled and sliced
4 1/2 cups of thinly sliced zucchini
1 cup of hot chicken broth
1 teaspoon of paprika
Salt and pepper to taste
4 boneless turkey breasts
Juice of 1/2 lemon
2 tablespoons of chopped parsley
2 teaspoons of soy sauce
Heat 2 tablespoons of oil in large frying pan. Sauté shallots until transparent, then add zucchini. Cover and cook over low heat for 5 minutes. Add chicken broth, paprika, salt, and pepper. Cover again, leaving a small crack for steam to escape and simmer for 10 minutes. Remove lid and cook until almost all liquid has evaporated.
Flatten turkey slightly and rub well with pepper. Heat remaining oil in large frying pan and sauté turkey for 2 - 3 minutes on each side or until well browned.
Season vegetables to taste with salt and lemon juice. Stir in parsley and arrange on serving dish with turkey. Before serving, sprinkle soy sauce over turkey. Serves 4 |
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