- 4 turkey steaks, about 1/3 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 1/4-inch cubes
- 3 ears fresh corn on the cob, kernels removed, about 1 1/2 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 Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
537 calories; 25 grams fat; 7 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 39 grams carbohydrates; 4 grams dietary fiber; 12 grams sugars; 41 grams protein; 119 milligrams cholesterol; 267 milligrams sodium
- 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.
- 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.
- 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.
- 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.