Turkey breast chops or
breast steaks sauteed with artichoke hearts, served with a Dijon
mustard white wine sauce.
Sauteed Turkey
& Artichokes in White Wine Sauce
- 1/2 cup mayonnaise or use: 1/2
cup salad dressing
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon garlic powder
- 1 pound Honeysuckle White®, cut into
chops
1 tablespoon olive oil
1/2 cup dry white wine
Dash salt & pepper
1 (14-ounce) can artichoke hearts, drained, quartered
- In small bowl, combine
mayonnaise, vinegar, mustard, and garlic powder.
- Pound turkey to 1/2-inch
thickness.
- Heat oil in large nonstick
skillet over medium-high heat until hot; add turkey. Cook about
6 minutes or until golden brown, turning once. Add wine, salt,
pepper, and artichoke hearts. Simmer, covered, about 8 minutes
or until turkey is tender and no longer pink in the center.
- With slotted spoon, remove
turkey and artichokes from skillet to serving platter; keep warm.
Add mayonnaise mixture to drippings in skillet. Cook until heated
through. Do not boil.
- To serve, spoon skillet
mixture over turkey and artichokes.
Makes 4 servings.
Nutrition Facts:
Serving size: 9.2ounce/262.0g
Calories per serving: 367
Calories from fat 134
Total fat: 15 g
Saturated fat: 3 g
Cholesterol: 84 mg
Sodium: 616 mg
Carbohydrate: 18 g
Fiber Carbs: 5 g
Sugar Carbs: 7 g
Protein: 36 g
Recipe provided courtesy
of Honeysuckle White, a division of Cargill, Incorporated. Used
with permission.
