|1 Pkg||(14 g) dried morel or porcini mushrooms|
|1 cup||(250 mL) Chicken broth|
|1 Pkg||Maple Leaf Prime Naturally® Thin Slice Turkey Breast|
|Salt and pepper|
|2 tbsp||(30 mL) Olive oil, divided|
|2||Leeks, thinly sliced|
|1/4 cup||(60 mL) Dry white wine|
|1 Pkg||pea shoots or baby kale|
|3 tbsp||(45 mL) Light sour cream|
PLACE dried mushrooms in a bowl. Cover with chicken broth and set aside.
SEASON the turkey breast with salt and pepper. Heat 1 tbsp (15 mL) of olive oil in a large skillet over medium-high. Brown turkey for about 4 minutes per side or until the internal temperature reaches 165°F (74°C). Set aside.
ADD the remaining oil to the skillet. Reduce the temperature to low and add the leeks to the pan. Sauté for 2 minutes. Add wine. Strain the liquid from the mushrooms and add to the skillet. Roughly chop the mushrooms and add them. Simmer for 3-4 minutes longer. Add the turkey and allow to heat thoroughly. Stir in sour cream just before serving. Garnish with fresh pea shoots.
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