Turkey Breast Steaks With Fresh Corn and Basil
Published July 18, 1989
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 turkey steaks, about ⅓ pound each
Salt and freshly ground pepper to taste
¼ cup flour
2 tablespoons olive oil
2 tablespoons finely chopped shallots
2 tablespoons red-wine vinegar
1 cup skinless, seedless diced tomatoes cut into ¼-inch cubes
3 ears fresh corn on the cob, kernels removed, about 1 ½ cups
⅓ cup fresh or canned chicken broth
4 tablespoons cream or half-and-half
1 teaspoon Dijon-style mustard
4 tablespoons coarsely chopped basil leaves
Nutritional analysis per serving (4 servings)
34 grams carbs; 108 milligrams cholesterol; 481 calories; 10 grams monosaturated fat; 4 grams polyunsaturated fat; 6 grams saturated fat; 22 grams fat; 2 grams fiber; 912 milligrams sodium; 39 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cover the steaks with plastic wrap and pound them lightly with a meat pounder. Sprinkle both sides with salt and pepper and dredge them in flour. Shake off the excess.
- Step 2
Heat the oil in a heavy nonstick skillet large enough to hold the slices in one layer. When it is hot, add the meat, brown lightly on both sides and cook for about 5 minutes. Transfer to a serving platter, cover with foil and keep warm.
- Step 3
Add the shallots to the skillet and cook briefly, stirring. Do not brown. Add the vinegar and cook, stirring. Add the tomatoes, corn, chicken broth and any liquid that may have accumulated around the meat. Bring to a boil, stir and cook for about 2 minutes.
- Step 4
Add the cream and mustard and stir to blend. Add salt and pepper and cook for about 30 seconds. Add the basil and pour the sauce over the meat. Serve immediately.
Private Notes
Comments
This is a fabulous recipe. It is “tried and true,” from Pierre Franey, the 60-Minute Gourmet. I have made it every summer for decades, when the corn and tomatoes are at their best. Make it with Franey’s recipe of Orzo With Garlic and Parmesan Cheese.