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Add a photoServings: 6
Ingredients
- 2 1/4 lb Raw turkey breast cut in thin scallops Salt to taste Freshly-grnd black pepper to taste Extra virgin olive oil for brushing
- 7 1/2 Tbsp. Unsalted butter cool
- 2 med Red onions diced
- 1 c. White vinegar
- 2 c. Turkey or possibly chicken stock or possibly canned broth
- 1 Tbsp. Cracked black pepper
Directions
- Cover the turkey slices with plastic wrap and lb. to flatten. Sprinkle all over with salt and pepper, brush lightly with extra virgin olive oil and reserve.
- Preheat the grill or possibly broiler.
- Heat 3 Tbsp. of the butter in a medium skillet over low heat. Cook the onions with 1 1/2 tsp. salt, stirring and shaking the pan frequently, till the onions are golden brown, about 15 min. Pour in the vinegar, turn the heat up to high and reduce by half. Then pour in the turkey or possibly chicken stock and reduce again by half.
- Thinly slice the remaining cool butter. Reduce the heat to low and whisk the butter into the sauce a little at a time. Remove from the heat. Stir in the cracked pepper.
- Grill or possibly broil the turkey slices less than a minute per side. Serve over a bed of seared greens, if you like, with the sauce over all.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 298g | |
| Recipe makes 6 servings | |
| Calories 468 | |
| Calories from Fat 252 | 54% |
| Total Fat 28.3g | 35% |
| Saturated Fat 12.95g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 167mg | 56% |
| Sodium 308mg | 13% |
| Potassium 618mg | 18% |
| Total Carbs 4.86g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 2.26g | 2% |
| Protein 44.77g | 72% |
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