Skillet Turkey with Carrots and Potatoes
This recipe for the skillet uses turkey cutlets, lean and delicious, along with herbs, carrots, and potatoes.
- 1 package turkey breast slices - turkey cutlets
- 1/4 teaspoon black pepper
- 1 tablespoon each butter and flour
- 1/4 teaspoon each dried rosemary & sage
- 1 1/2 cups chicken broth
- 2 cups baby carrots -- halved lengthwise
- 6 to 8 red unpeeled potatoes
quartered
Sprinkle turkey with pepper. In large skillet, melt butter over medium
heat. Add turkey. Cook 1 1/2 minutes on each side or until lightly
browned. Remove from skillet. In small bowl, combine flour, herbs, broth;
mix well. Add to skillet with the vegetables.
Bring to a boil, stirring constantly. Reduce heat to low and cook, covered
8 to 10 minutes or until carrots are crisp-tender, stirring occasionally.
Add turkey, making sure both sides are coated with sauce. Cook, covered, 5
minutes more or until turkey is heated through.
Serves 4.