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Turkey with Mushrooms and Tomatillos |
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Serves: 4
Print this Recipe
(Pavo con Hongos y Tomatillos)
Category: Turkey
It'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.
1 tablespoon olive oil or vegetable oil
1/2 medium onion, coarsely chopped
1/2 red bell pepper, cut in 3/4-inch squares
1 serrano chile, seeded, veins removed, and finely chopped
1/2 pound medium white mushrooms, quartered
1/2 pound medium tomatillos, husked, rinsed, and quartered
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/4 cup canned chicken broth
1/4 cup loosely packed chopped fresh cilantro
1 tablespoon unsalted butter
1 1/2 pounds turkey (4 cutlets)
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
1. 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.
2. 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.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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