Braised Turkey Breast, Hungarian Style

Recipe Ingredients

2 lbs	908g / 32oz	Turkey light meat - skinless, whole breast
		Salt
		Ground pepper
4 teaspoons	20ml	Vegetable oil
2 teaspoons	10ml	Onions - halved and sliced (large)
1		Green pepper - diced
8 oz	227g	Mushroom - quartered
4 oz	113g	Garlic clove - chopped (large)
2 1/2 teaspoons	12ml	Sweet paprika
1		Hot paprika
1 cup	237ml	Chicken stock
1 cup	62g / 2.2oz	Tomato - peeled, seeded, (large) chop
1		Bay leaf

Recipe Instructions

Sprinkle turkey with salt and pepper. Heat oil in a large casserole over medium heat. Add turkey breast and brown on all sides, taking about 6 minutes. Remove to a plate.

Add onions to pan and saute over medium heat about 15 minutes or until browned. Stir in green pepper and mushrooms, and saute 3 minutes. Stir in garlic, paprika, and hot paprika and saute a few seconds. Add stock, tomato, and bay leaf and bring to a simmer.

Return turkey to casserole and add juices from plate. Cover and cook over low heat, turning once, about 40 minutes or until thermometer inserted in thickest part of turkey registers 170 degrees F.

Remove turkey to a plate. Boil sauce to reduce until thick and well flavored, about 3 or 4 minutes. Discard bay leaf. Taste and adjust seasoning; add more hot paprika if desired.

Cut turkey into thin slices and serve with sauce.

Source:
Faye Levy's Chicken Cookbook

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