Grilled Turkey Breast With Vinegar And Cracked Pepper

Recipe Ingredients

2 1/4 lbs	1021g / 36oz	Raw turkey breast - cut in thin scallops
		Salt - to taste
		Freshly-ground black pepper - to taste
		Olive oil - for brushing
7 1/2 tablespoons	112ml	Unsalted butter - cold
2 tablespoons	30ml	Red onions - diced (medium)
1 cup	237ml	White vinegar
2 cups	474ml	Turkey or chicken stock or canned broth
1 tablespoon	15ml	Cracked black pepper

Recipe Instructions

Cover the turkey slices with plastic wrap and pound to flatten. Sprinkle all over with salt and pepper, brush lightly with olive oil and reserve.

Preheat the grill or broiler.

Melt 3 tablespoons of the butter in a medium skillet over low heat. Cook the onions with 1 1/2 teaspoons salt, stirring and shaking the pan frequently, until the onions are golden, about 15 minutes. Pour in the vinegar, turn the heat up to high and reduce by half. Then pour in the turkey or chicken stock and reduce again by half.

Thinly slice the remaining cold 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 broil the turkey slices less than a minute per side. Serve over a bed of seared greens, if desired, with the sauce over all.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton -- Guest Chefs Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # CL-8763 broadcast 11-18 1996) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.