Recipes

Ingredients: iv boneless turkey cutlets 1 onion, quartered too sliced thinly 1/3 loving cup chicken or turkey stock 1/4 loving cup Pernod two tablespoon Herbs de Provence 1/4 loving cup "instant" flour (like Wondra) 1 tablespoon olive oil 1/2 tablespoon butter Directions: Sprinkle both sides of each cutlet amongst Herbs de Provence. Sprinkle both sides amongst flour to coat. Heat the stone oil too butter inwards a large skillet. Add the onions too produce until soft. Add the turkey chocolate-brown on each side. Add the stock too Pernod too produce until the turkey is fully cooked too the liquid reduces slightly. My thoughts: This is a peachy weeknight recipe. Not alone is it quick precisely it is actually flavorful. I intend of it equally kind of a twist on Chicken Piccata. I honey using turkey cutlets because non alone is it a alter from the commons chicken, the slightly stronger flavor tin concur upwards to to a greater extent than seasonings. The Pernod ad

Ingredients: iv boneless turkey cutlets 1 onion, quartered too sliced thinly 1/3 loving cup chicken or turkey stock 1/4 loving cup Pernod two tablespoon Herbs de Provence 1/4 loving cup "instant" flour (like Wondra) 1 tablespoon olive oil 1/2 tablespoon butter Directions: Sprinkle both sides of each cutlet amongst Herbs de Provence. Sprinkle both sides amongst flour to coat. Heat the stone oil too butter inwards a large skillet. Add the onions too produce until soft. Add the turkey chocolate-brown on each side. Add the stock too Pernod too produce until the turkey is fully cooked too the liquid reduces slightly. My thoughts: This is a peachy weeknight recipe. Not alone is it quick precisely it is actually flavorful. I intend of it equally kind of a twist on Chicken Piccata. I honey using turkey cutlets because non alone is it a alter from the commons chicken, the slightly stronger flavor tin concur upwards to to a greater extent than seasonings. The Pernod ad

Ingredients: iv boneless turkey cutlets 1 onion, quartered too sliced thinly 1/3 loving cup chicken or turkey stock 1/4 loving cup Pernod two tablespoon Herbs de Provence 1/4 loving cup "instant" flour (like Wondra) 1 tablespoon olive oil 1/2 tablespoon butter Directions: Sprinkle both sides of each cutlet amongst Herbs de Provence. Sprinkle both sides amongst flour to coat. Heat the stone oil too butter inwards a large skillet. Add the onions too produce until soft. Add the turkey chocolate-brown on each side. Add the stock too Pernod too produce until the turkey is fully cooked too the liquid reduces slightly. My thoughts: This is a peachy weeknight recipe. Not alone is it quick precisely it is actually flavorful. I intend of it equally kind of a twist on Chicken Piccata. I honey using turkey cutlets because non alone is it a alter from the commons chicken, the slightly stronger flavor tin concur upwards to to a greater extent than seasonings. The Pernod ad