Turkey & Vegetables with Balsamic Pan Sauce
Mealtime is made easy with this simple skillet dish that combines sautéed turkey cutlets, mushrooms, broccoli and red pepper with a savory sauce. It's a quick cooking, tasty dish that's perfect for those nights when you don't have a lot of time.
serves
6
people
Ingredients
cost per recipe: $15.41
The price is determined by the national average.
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1 3/4
pounds boneless, skinless turkey breast cutlet or chicken breast halves
-
2
tablespoons vegetable oil
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1
package (8 ounces) sliced mushrooms (about 2 1/2 cups)
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3
cups broccoli florets
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1/2
cup red bell pepper strips
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1
carton (18.3 ounces) Swanson® Turkey Gravy
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2
tablespoons balsamic vinegar
How to Make It
Step 1
Season the turkey as desired. Heat the oil in a 12-inch skillet over high heat. Add the turkey and cook for 6 minutes or until well browned. Remove the turkey from the skillet.
Step 2
Add the mushrooms, broccoli and pepper to the skillet and cook for 5 minutes or until the broccoli is tender-crisp, stirring often.
Step 3
Add the gravy and vinegar and heat to a boil. Return the turkey to the skillet. Cook for 2 minutes or until the turkey is cooked through. Season to taste.
Recipe Tips
- Serving Suggestion: Serve the turkey and vegetable mixture over hot cooked polenta.
- Ingredient Note: 1 broccoli crown should yield the 3 cups florets needed for this recipe.
