Turkey with Mushrooms and Tomatillos
Pavo con Hongos y TomatillosIt's easy to add healthful turkey to menus year-round by using fresh turkey parts. Here, turkey cutlets are presented with an innovative vegetable topping in this contemporary Mexican entrée.
Ingrediënten
Makes 4 servings
- 1 tablespoon olive oil or vegetable oil
- ½ medium onion coarsely chopped
- ½ red bell pepper cut in 3⁄4-inch squares
- 1 serrano chile seeded, veins removed, and finely chopped
- ½ pound medium white mushrooms quartered
- ½ pound medium tomatillos husked, rinsed, and quartered
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- ¼ cup canned chicken broth
- ¼ cup loosely packed chopped fresh cilantro
- 1 tablespoon unsalted butter
- 4 turkey cutlets about 1½ pounds
- ¼ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
Instructies
- In a large skillet, heat the oil over medium heat and cook the onion until translucent, about 3 minutes.
- Add the pepper, chile, and mushrooms.
- Cook, stirring, until the mushrooms give up their juices and start to brown, about 4 minutes.
- Add the tomatillos, cumin, and oregano.
- Cook, stirring, 3 minutes.
- Add the broth and cilantro.
- Bring to a boil; then remove from heat and reserve in the pan.
- In another large nonstick skillet, heat the butter over medium heat.
- Season the turkey with salt and pepper and cook about 2 to 3 minutes per side or until browned on the outside, firm to the touch, and no longer pink inside at the thickest part.
- Overlap the turkey slices on a serving platter.
- Reheat the sauce, adjust seasoning, and spoon over the turkey.
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