Turkey Breast With Fresh Tomato Sauce

Ingredients

• 4 fillets of turkey steaks, about 1 1/4 pounds
• Salt to taste if desired
• Freshly ground pepper to taste
• 3 red, ripe tomatoes, about 1 pound
• 3 tablespoons olive oil
• ¼ pound mushrooms, thinly sliced, about 2 cups
• 2 teaspoons finely minced garlic
• ½ teaspoon chopped dried rosemary
• ¼ cup dry white wine
• 3 tablespoons butter
• 2 tablespoons finely chopped basil or parsley
• 2 tablespoons flour
• Juice of 1/2 lemon
• ¼ cup finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    443 calories; 29 grams fat; 9 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 33 grams protein; 115 milligrams cholesterol; 95 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Sprinkle turkey pieces on both sides with salt and pepper and set aside.
2. Core, peel and seed tomatoes. Cut into small cubes. There should be about two cups.
3. Heat two tablespoons of the oil in a saucepan and add mushrooms. Cook, stirring, until mushrooms give up their liquid. Cook further until liquid evaporates. Add garlic and rosemary and stir. Add wine and cook about one minute.
4. Add tomato, salt and pepper and cook five minutes. Add two tablespoons of the butter and the basil or parsley and stir. There should be about 2 1/4 cups.
5. Meanwhile, coat turkey pieces with flour and shake off excess.
6. Heat remaining oil and butter in a skillet large enough to hold the pieces in one layer. Put the slices in the skillet and cook on one side until golden brown, about 3 to 4 minutes. Turn slices and continue cooking about 4 to 5 minutes. Sprinkle with lemon juice.
7. Spoon tomato sauce over a warm or hot serving dish and top with the turkey slices. Serve sprinkled with parsley.

30 minutes