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August 8, 2011
Tangy Turkey with Parsley
Chicken On The Stove Top
Prep time:
10 minutesCooking time:
20 minutes“For best flavor, use fresh parsley and lemon juice along with the highest-quality olive oil you can afford. Just 1 tablespoon extra- virgin olive oil added to 1/3 cup of lesser-quality oil will give full flavor.”
Ingredients
Serves 6
- 1/2 small turkey breast (about 11/4 pounds)
- 1 onion, halved
- 2 celery stalks, broken into pieces
- 1 bay leaf
- 1 teaspoon salt
- 3 tablespoons lemon juice (about 1 lemon)
- 2 tablespoons capers
- 1/4 cup chopped fresh parsley
- 6 anchovies, drained, chopped
- 1/3 cup olive oil
- 1 lemon, sliced
Directions
1
Bring a large pot of water to a boil. Add turkey, onion, celery, bay leaf and salt to pot.
2
Return to a boil. Reduce heat to medium-low. Simmer until tender, about 20 minutes. Drain. Let cool.
3
Slice turkey across the grain into very thin slices. Lay slices on a deep platter. Sprinkle with lemon juice.
4
Mix capers, parsley, anchovies, and olive oil in small bowl or measuring cup and drizzle over turkey. Garnish with lemon slices.
Variations(0)
Reviews(0)
Cookin' xpress!
Cookin' xpress!
If you're in a hurry, you can use 2 teaspoons anchovy paste instead of the chopped anchovies called for. Stir the paste into the olive oil.
Great Pairings
Cheddary Pasta Casserole
Mostaccioli, or little mustaches, is one of the many varieties of tubular pasta. Look for other tube shaped pasta such as, ziti, penne or even elbow macaroni. Macaroni is likely to be on sale, saving you a little money.
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