Turkey Breast With Capers And Mushrooms Recipes

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TURKEY BREAST WITH LEMON AND CAPER SAUCE



Turkey Breast with Lemon and Caper Sauce image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 3h30m

Yield about 8 servings

Number Of Ingredients 13

Two 2- to 2 1/2-pound boneless, skin-on turkey breasts, rinsed
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
3 cloves garlic, crushed
3 sprigs fresh thyme, plus more for garnish, optional
2 sprigs fresh rosemary, plus more for garnish, optional
10 tablespoons unsalted butter
1/2 cup white wine
2 cups turkey stock
1 tablespoon small capers in brine, rinsed
1 tablespoon fresh parsley, minced, plus sprigs for garnish, optional
Zest of 1 lemon
1 shallot, minced

Steps:

  • Let the turkey breasts stand at room temperature for 1 hour prior to cooking.
  • Preheat the oven to 325 degrees F. Fit a baking sheet with a wire rack.
  • Pat the turkey breasts dry and season heavily with salt and pepper all over. Put the olive oil in a large skillet or cast-iron pan over medium-high heat. Sear the breasts skin-side down until light golden brown, about 5 minutes. Flip the breasts over and add the garlic, thyme, rosemary and 4 tablespoons of the butter to the skillet. Once the butter has melted, use a spoon to baste the turkey breasts with the herb and garlic infused butter for 30 seconds.
  • Transfer the breasts to the rack on the baking sheet, pour the butter and herb mixture over the breasts and cook, basting every 15 minutes, until the internal temperature of the thickest part of the breast reaches 160 degrees F, 1 1/2 to 2 hours. Transfer to a cutting board, tent with aluminum foil and rest for 15 minutes.
  • Deglaze the skillet that the breasts were seared in with the white wine over medium-high heat, then reduce until almost dry, 5 to 8 minutes. Add the turkey stock and reduce by 90 percent, another 8 to 10 minutes. Reduce the heat to low and slowly whisk in the remaining 6 tablespoons butter, keeping the mixture creamy and emulsified. Once all the butter is incorporated, add the capers, parsley, lemon zest and shallot. Season with salt and pepper to taste.
  • Slice the turkey and transfer it to a platter. Pour some sauce over the slices and serve the rest of the sauce on the side. Garnish with fresh herb sprigs if desired.

TURKEY BREAST WITH CAPERS AND MUSHROOMS



Turkey Breast With Capers and Mushrooms image

Provided by Pierre Franey

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

8 slices turkey breast tenderloin steaks, about 1 1/2 pounds
1/2 pound fresh mushrooms
4 tablespoons flour
Salt to taste if desired
Freshly ground pepper to taste
2 to 4 tablespoons olive oil
4 tablespoons butter
1/4 cup drained capers
1/2 teaspoon finely minced garlic
2 tablespoons chicken broth
1/4 cup finely chopped parsley

Steps:

  • Place each turkey breast steak between sheets of clear plastic wrap and pound lightly with a flat mallet to make thin slices.
  • Cut mushrooms into thin slices. There should be about 3 cups.
  • Season the flour with salt and pepper. Dip the turkey slices in the flour to coat. Shake off excess.
  • Heat 2 tablespoons of the oil in a skillet, preferably nonstick. Add enough turkey slices to cover the bottom of the skillet without crowding. Cook until golden brown on one side, about 2 to 3 minutes, and turn. Cook until golden brown on the other side, about 2 minutes. Transfer the slices to a warm serving dish.
  • Add another tablespoon of oil to the skillet and repeat with a second batch of slices. Continue cooking, adding more oil as necessary, until all slices are nicely browned.
  • In the same skillet, heat 2 tablespoons of butter. Add mushrooms and cook, shaking the skillet and stirring, about 4 minutes. Add capers and garlic, and toss to blend. Add chicken broth and let cook about 30 seconds. Swirl in the remaining butter.
  • Spoon the mushroom mixture over the turkey slices and sprinkle with parsley.

Nutrition Facts : @context http, Calories 1113, UnsaturatedFat 42 grams, Carbohydrate 10 grams, Fat 85 grams, Fiber 1 gram, Protein 73 grams, SaturatedFat 34 grams, Sodium 1077 milligrams, Sugar 1 gram, TransFat 0 grams

TASTY TURKEY AND MUSHROOMS



Tasty Turkey and Mushrooms image

Fresh mushrooms star in this tender turkey entree that comes together in 15 minutes. Served with a side of brown rice, it makes a light but satisfying dinner. -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 7

1 garlic clove, minced
1 tablespoon butter
1/2 pound boneless skinless turkey breast, cut into 2-inch strips
3/4 cup reduced-sodium beef broth
1 tablespoon tomato paste
2 cups sliced fresh mushrooms
1/8 teaspoon salt

Steps:

  • In a large nonstick skillet, saute garlic in butter until tender. Add turkey; cook until juices run clear. Remove and keep warm. Add the broth, tomato paste, mushrooms and salt to skillet; cook for 3-5 minutes or until mushrooms are tender, stirring occasionally. Return turkey to the pan and heat through.

Nutrition Facts : Calories 209 calories, Fat 7g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 435mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges

TURKEY PICCATA WITH CAPERS



Turkey Piccata with Capers image

Quick, flavorful and special, this Turkey Piccata boasts a buttery sauce with capers and just a hint of lemon. Leslie Rodriguez - El Cajon, California

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (17.6 ounces) turkey breast cutlets
2 tablespoons olive oil
1/2 cup chicken broth
3 tablespoons butter
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1 tablespoon capers, drained

Steps:

  • In a shallow bowl, combine the flour, salt and pepper. Add turkey slices, one at a time, and turn to coat., In a large skillet, cook turkey in oil in batches for 2-3 minutes on each side or until no longer pink. Remove to a serving platter and keep warm., Add broth to the pan, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Stir in the remaining ingredients until butter is melted. Pour sauce over turkey.

Nutrition Facts :

TURKEY BREASTS WITH CAPERS AND MUSHROOMS



TURKEY BREASTS WITH CAPERS AND MUSHROOMS image

Categories     Mushroom     turkey

Yield 4 people

Number Of Ingredients 11

8 slices turkey breast tenderloin steaks, about 1 1/2 pounds
½ pound fresh mushrooms
4 tablespoons flour
Salt to taste if desired
Freshly ground pepper to taste
2 to 4 tablespoons olive oil
4 tablespoons butter
¼ cup drained capers
½ teaspoon finely minced garlic
2 tablespoons chicken broth
¼ cup finely chopped parsley

Steps:

  • Place each turkey breast steak between sheets of clear plastic wrap and pound lightly with a flat mallet to make thin slices. Cut mushrooms into thin slices. There should be about 3 cups. Season the flour with salt and pepper. Dip the turkey slices in the flour to coat. Shake off excess. Heat 2 tablespoons of the oil in a skillet, preferably nonstick. Add enough turkey slices to cover the bottom of the skillet without crowding. Cook until golden brown on one side, about 2 to 3 minutes, and turn. Cook until golden brown on the other side, about 2 minutes. Transfer the slices to a warm serving dish. Add another tablespoon of oil to the skillet and repeat with a second batch of slices. Continue cooking, adding more oil as necessary, until all slices are nicely browned. In the same skillet, heat 2 tablespoons of butter. Add mushrooms and cook, shaking the skillet and stirring, about 4 minutes. Add capers and garlic, and toss to blend. Add chicken broth and let cook about 30 seconds. Swirl in the remaining butter. Spoon the mushroom mixture over the turkey slices and sprinkle with parsley.

DIJON AND HERB TURKEY BREAST WITH MUSHROOM GRAVY



Dijon and Herb Turkey Breast with Mushroom Gravy image

Butter, Dijon and herbs create the wow in baked turkey breast.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h15m

Yield 8

Number Of Ingredients 13

1 tablespoon Dijon mustard
1 tablespoon butter or margarine, softened
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried marjoram leaves
1/2 teaspoon salt
1/4 teaspoon coarse ground pepper
5- to 6-lb bone-in whole turkey breast, thawed if frozen
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
8 oz small fresh whole mushrooms
1 medium onion, cut into 12 wedges
1/4 cup Gold Medal™ all-purpose flour
1/4 cup cold water
Salt and pepper to taste, if desired

Steps:

  • Heat oven to 325°F. In small bowl, mix mustard, butter, thyme, marjoram, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • In shallow roasting pan, place turkey breast, skin side up. Brush with mustard mixture. Place 1/2 cup of the broth in bottom of pan; refrigerate remaining broth. Insert ovenproof meat thermometer so tip is in thickest part of turkey breast and does not touch bone. Spray piece of foil with cooking spray; cover turkey. (Foil does not need to tightly cover turkey; secure foil to each end of pan.)
  • Bake 1 hour. Add mushrooms and onions to pan; spoon pan drippings over top. Bake uncovered 1 hour to 1 hour 30 minutes longer or until thermometer reads 170°F. Place turkey on platter; cover with foil to keep warm. Let stand 15 minutes for easiest carving.
  • Pour pan drippings (without vegetables) into measuring cup. Add remaining broth to drippings to equal 1 1/2 cups; pour into 2-quart saucepan. In small bowl, mix flour and cold water until smooth; stir into drippings in saucepan. Heat to boiling over medium-high heat, stirring constantly with wire whisk. Boil and stir about 1 minute or until mixture thickens. Stir in mushrooms and onions from pan. Simmer 5 minutes, stirring occasionally. Stir in salt and pepper to taste. Serve gravy with turkey.

Nutrition Facts : Calories 400, Carbohydrate 6 g, Cholesterol 150 mg, Fat 2 1/2, Fiber 0 g, Protein 56 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 1 g, TransFat 0 g

BAKED TURKEY BREAST AND MUSHROOM GRAVY



Baked Turkey Breast and Mushroom Gravy image

A delicious one-dish meal with all the flavors and aromas of Thanksgiving--only it's stupid-easy to make! Serve over mashed potatoes, noodles, rice or whatever you like! I served this over wild rice pilaf--great!

Provided by Maureen S

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 50m

Yield 6

Number Of Ingredients 15

1 (2 pound) boneless, skinless turkey breast
2 tablespoons unsalted butter
2 tablespoons olive oil
salt and ground black pepper to taste
3 tablespoons unsalted butter
1 (4 ounce) can sliced mushrooms, drained
1 teaspoon dried rosemary, crushed
1 teaspoon ground thyme
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon ground black pepper
⅔ cup white cooking wine
1 (10.5 ounce) can condensed cream of mushroom soup
1 cup chicken broth
1 tablespoon all-purpose flour

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Cut turkey breast into 1-inch chunks.
  • Heat 2 tablespoons butter and olive oil in a large, deep skillet over medium heat. Add turkey and cook, stirring occasionally, until cooked through and juices run clear, 10 to 12 minutes. Transfer to a baking dish, season with salt and pepper, and cover with aluminum foil. Do not clean the skillet.
  • Place turkey in the preheated oven to keep warm.
  • Meanwhile, melt butter for the gravy in the same skillet. Add mushrooms, rosemary, thyme, onion powder, salt, and pepper; cook over medium-high heat until mushrooms are golden brown, about 5 minutes. Add wine and bring to a boil; cook until 1/2 of the liquid remains, 5 to 7 minutes. Add condensed soup and chicken broth; allow to reduce until 1/2 of the liquid remains, about 10 minutes. Add flour and stir until well incorporated or until sauce thickens.
  • Serve mushroom gravy over warm turkey.

Nutrition Facts : Calories 382 calories, Carbohydrate 6.8 g, Cholesterol 135.6 mg, Fat 18.2 g, Fiber 0.7 g, Protein 41.2 g, SaturatedFat 7.7 g, Sodium 860.3 mg, Sugar 1.6 g

TURKEY SCALLOPINI WITH CAPERS AND LEMON



Turkey Scallopini with Capers and Lemon image

Categories     Garlic     Poultry     turkey     Sauté     Dinner     Winter     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 8

1 1/2 pound (1/4-inch-thick) sliced raw turkey cutlets
1/2 cup all-purpose flour
4 tablespoons olive oil
2 garlic cloves, minced
1 cup chicken broth
1 to 1 1/2 tablespoons fresh lemon juice
2 tablespoons capers, rinsed
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Pat turkey dry and season with salt and pepper. Dredge half of turkey slices in flour, shaking off excess. Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté turkey until browned on both sides and just cooked through, about 4 minutes total. Transfer to a platter and keep warm, covered. Dredge and sauté remaining turkey with another 1 1/2 tablespoons oil in same manner.
  • Add remaining tablespoon oil to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Add broth and deglaze over moderately high heat, scraping up brown bits. Boil until broth is reduced to about 3/4 cup. Stir in lemon juice, capers, parsley, and salt and pepper to taste. Return turkey to skillet with any juices on platter and simmer until heated through, about 1 minute.

TURKEY CUTLETS WITH LEMON-CAPER SAUCE



Turkey Cutlets with Lemon-Caper Sauce image

In this easy yet elegant dinner recipe a buttery lemon-caper wine sauce is served over pan-fried turkey cutlets.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 12

1/3 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 lb turkey cutlets
3 tablespoons butter or margarine
1 tablespoon olive oil
1/2 cup dry white wine
3 tablespoons fresh lemon juice
2 cloves garlic, finely chopped
2 tablespoons chopped fresh Italian (flat-leaf) parsley
2 tablespoons capers
Lemon wedges and fresh Italian (flat-leaf) parsley leaves, if desired

Steps:

  • In shallow bowl, mix flour, salt and pepper; coat both sides of turkey cutlets in mixture.
  • In 12-inch skillet, melt 2 tablespoons of the butter and the oil over medium-high heat. Add turkey in batches; cook 3 minutes, turning once, or until turkey is no longer pink in center. Remove to serving plate; cover to keep warm.
  • Add wine, lemon juice and remaining 1 tablespoon butter to skillet; stir to loosen particles from bottom of skillet. Cook 2 minutes or until thoroughly heated. Stir in garlic, chopped parsley and capers; spoon over turkey. Garnish with lemon wedges and parsley leaves.

Nutrition Facts : Calories 290, Carbohydrate 11 g, Fat 2 1/2, Fiber 0 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 630 mg

MUSHROOM-STUFFED TURKEY BREAST



Mushroom-Stuffed Turkey Breast image

This can be made as a holiday alternative to a whole turkey, if you prefer just white meat, or don't have a large crowd to feed. Also, at a time when prevailing tastes are running toward light, lean meat, high-protein, low-fat turkey breast comes close to the perfect choice.

Provided by JackieOhNo

Categories     Turkey Breasts

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 13

5 tablespoons butter
1 1/2 cups finely chopped onions
2 garlic cloves, finely minced
1 1/2 lbs fresh mushrooms, coarsely chopped (about 7 cups)
2 slices firm bread, crumbled (about 1 cup)
1/4 cup diced mixed dried fruit (apricots, raisins, apples, peaches)
3 tablespoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 whole bone-in turkey breast, thawed if frozen (4-5 lbs.)
water
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • Heat 4 T. butter in large skillet over medium heat. Add onion and garlic and saute until very soft, but not browned, about 5 minutes. Add mushrooms; saute until tender and juices have evaporated, about15 minutes. Stir in bread crumbs; cook, stirring to blend, about 3 minutes. Add dried fruits, 2 T. lemon juice, and half the salt and pepper. Let stand until cool enough to handle.
  • Heat oven to 350 degrees.
  • Rinse turkey breast and pat dry. Trim any veins or tendons. Using fingers and tip of small paring knife where needed and working from wide end, separate skin from flesh to create pocket for stuffing.
  • Place turkey in baking dish just large enough to hold it. Sprinkle all over with remaining lemon juice, salt, and pepper.
  • Spoon all but 1 cup stuffing under skin and in neck cavity (small end). Secure skin to flesh with small skewers. Fold under skin at neck end. Spoon remaining 1 cup stuffing onto underside of breast and turn skin side up in dish. Rub skin with remaining 1 T. butter.
  • Roast, basting every 15 minutes with pan juices, until meat thermometer inserted in thickest part of breast registers 160 degrees, about 1-1/4 to 1-1/2 hours. Pour pan juices into liquid measuring cup. Let turkey rest for about 15 minutes.
  • Spoon off fat from pan juices and add enough water to measure 1-1/2 cups. Strain into small saucepan and heat to simmering. Dissolve cornstarch in cold water; stir into pan juices. Simmer, stirring constantly, 1 minute. Remove from heat and adjust seasonings. Carve turkey into 1/2-inch-thick slices; serve with gravy (and a nice Zinfandel!).

Nutrition Facts : Calories 469.3, Fat 23.6, SaturatedFat 9.8, Cholesterol 148.1, Sodium 632.4, Carbohydrate 18.4, Fiber 2.5, Sugar 4.1, Protein 46.2

SAUTEED TURKEY WITH LEMON AND CAPERS



Sauteed Turkey With Lemon and Capers image

Provided by Marian Burros

Categories     appetizer

Time 15m

Yield 3 servings

Number Of Ingredients 12

3/4 pound boneless, skinless turkey breasts
2 tablespoons flour
1 tablespoon butter
1 1/2 teaspoons canola oil
3 tablespoons dry white wine
2 teaspoons Dijon mustard
4 tablespoons nonfat plain yogurt
3 tablespoons light sour cream
1 tablespoon lemon juice
1 tablespoon capers
1/8 teaspoon salt
Freshly ground black pepper to taste

Steps:

  • Wash and dry the turkey, and cut it into strips 1/4-inch thick. Roll the strips in the flour.
  • Heat the butter and oil in a large nonstick pan until it is very hot. Saute the turkey quickly on both sides until browned.
  • Reduce the heat to medium-low and add the wine, mustard, yogurt, sour cream, lemon juice and capers. Stir to blend, cooking the turkey strips for about two minutes longer. Season with salt and pepper before serving.

Nutrition Facts : @context http, Calories 296, UnsaturatedFat 9 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 6 grams, Sodium 295 milligrams, Sugar 2 grams, TransFat 0 grams

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From yummly.com


PIERRE FRANEY - RECIPES - CHICKEN BREASTS WITH TOMATOES ...
This easy-to-make dish combines the sweetness of tomatoes with the briny essence of capers. INGREDIENTS 4 boneless, skinless chicken breasts (about 1 1/4 pounds) Salt and freshly ground white pepper to taste Salt and freshly ground white pepper to taste
From pierrefraney.com


TURKEY BREAST WITH CAPER GRAVY | *REESE SPECIALTY FOODS
Preheat the oven to 325 degrees F. Fit a baking sheet with a wire rack. 3. Pat the turkey breasts dry and season heavily with salt and pepper all over. Put the olive oil in a large skillet or cast-iron pan over medium-high heat. Sear the breasts skin-side down until light golden brown, about 5 minutes. Flip the breasts over and add the garlic ...
From reesespecialtyfoods.com


CHICKEN BREASTS WITH MUSHROOMS AND CAPERS - RECIPE | COOKS.COM
Add the chicken breasts. Saute them over medium-high heat, turning often until lightly browned, about 5 minutes. Add the onion, garlic, rosemary and mushrooms. Cook, stirring about 5 minutes. Pour off the fat and add the vinegar, stirring to dissolve the brown particles clinging to the skillet. Add the capers broth and tomato paste and blend well.
From cooks.com


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