Turkey Fillets Provencale
|Boneless turkey breast fillets||1 1⁄2 Pound|
|Whole wheat flour||2 Tablespoon|
|Chicken stock||2 Tablespoon|
|Onion||1 Medium, chopped|
|Mushrooms||1 Cup (16 tbs), sliced|
|Tomatoes||2 Large, chopped|
|Minced parsley||1⁄4 Cup (4 tbs)|
|Tamari/Soy sauce||2 Teaspoon|
|Garlic||2 Clove (10 gm)|
|Hot cooked rice||2 Cup (32 tbs)|
Flatten the turkey fillets by placing them between two sheets of waxed paper and pounding with a mallet until about 1/4 inch thick.
Cut into serving-size pieces, allowing 2 pieces per person.
Combine the flour and thyme and dredge the fillets in the mixture.
Heat the stock in a large skillet and add the turkey fillets.
Saute briefly, turning once, then transfer to a 9 X 13-inch baking dish.
Place the onions and mushrooms in the skillet, adding a few drops of stock, as needed, to prevent sticking.
Cook over medium heat until the mushrooms begin to give up their liquid.
Add the tomatoes, parsley, tamari, thyme, and basil.
Add the garlic by pushing it through a garlic press into the skillet and stir over medium heat until the mixture is heated through and most of the liquid has evaporated.
Spoon the vegetable mixture over the turkey, cover with foil, and bake at 350° for 40 minutes.