lunedì 3 maggio 2010


Entree - meat - Low cholesterol

1 slice turkey breast about 1/4" thick and about 12"x10"
1 onion, thinly sliced
1/4 cup dried porcini mushrooms (Italian are more flavorful)
2 cups frozen peas
2 tbsp extra virgin olive oil
1/4 cup white wine
Salt and pepper

Soak porcini in 1 cup of lukewarm water for about 20 minutes.

Meanwhile, put a skillet on medium-high heat and warm 1 tbsp of olive oil; sautee onions for a couple minutes, season with salt and pepper, cover with lid and lower heat to minimum.

Once mushrooms are ready, take them out of the water, reserving and carefully filtering it, and add them to the onions. Cook until mushrooms are done and onions almost melted, about 15 minutes.

Open your meat slice on a flat surface and cover with the onion/mushrooms mixture leaving 1" free each side, in order to close it.

Fold as a pocket and close with toothpicks, dredge into flour (shaking excess away).

Warm up the remaining oil in a big skillet with lid over medium-high heat. Sautee meat until golden on both sides, about 2 minutes each, season with salt and pepper and add wine. When wine is evaporated, add the reserved mushrooms water and cover with lid.

When it comes to a boil add peas, then lower heat to minimum and stew it for about 20 minutes, turning meat pocket once in a while.

Serve it immediately with peas and cooking juices.

This recipe serves 4.

Instead of folding it, you can roll it and tie with butcher's string.
You can use 4 half chicken breasts, creating a deep pocket with a sharp knife.
If onion/mushrooms mixture is too much, you can add the remaining part to the peas when they're almost done.
This is a really low cholesterol dish, being both turkey or chicken really low in cholesterol.

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