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Home -> Main Dishes -> Poultry
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
4 turkey breast tenderloin steaks, about 6 ounces each 2 tbsp. all purpose flour 1 tsp. ground cumin 1 tsp. paprika 1/4 tsp. salt 1/2 tsp. pepper 3 tbsp. olive oil 1/3 cup chopped sweet red bell pepper 1/4 cup chopped celery 1/4 cup sliced green onion 1 clove garlic, peeled and minced 1/4 cup sliced black olives 1/4 cup sliced pimiento stuffed green olives 1/2 cup red wine 1/2 tsp. cornstarch
Directions
Pound each turkey tenderloin steak out to 1/4 inch thick. Stir together flour, cumin, paprika, salt and pepper in a pie plate. Dredge the turkey steaks in the flour mixture to coat. Heat olive oil in a large skillet over medium heat. Add turkey steaks and cook about 3 minutes per side until just cooked through. Transfer the turkey steaks to a plate and tent with foil. Add bell pepper, celery, onion and garlic to the skillet and cook about 6 to 8 minutes until pepper is crisp tender, stirring frequently. Stir in black and green olives. Stir together red wine and cornstarch in a small bowl until smooth. Add the wine mixture to the skillet and cook 1 minute until thickened and bubbly, stirring constantly. Divide the turkey steaks between plates and spoon the sauce over. Serve immediately.
Serves 4.
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