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Ingredientes
- 1 pkg. (about 1 1/4 lb.) Turkey Store fresh turkey breast tenderloins
- 3-4 tbsp. extra virgin olive oil
- 8 sm. red potatoes, quartered
- 4 med. carrots, sliced 1/2" thick
- 1 lg. onion, minced
- 1 c. celery, sliced
- 4 cloves garlic, finely minced
- 2 tbsp. flour
- 10 3/4 ounce. can chicken broth
- 1 c. dry red wine
- 1 teaspoon thyme leaves
- 1 teaspoon pepper
- 8 ounce. fresh mushrooms, cut in half
- 1 c. minced fresh parsley
Direcciones
- Heat oven to 350 degrees. Cut turkey tenderloins into 1/2" thick slices. Heat oil in 5 qt Dutch oven over medium high heat till oil sizzles, about 1 minute. Place turkey, potatoes, carrots, onion and garlic in pan. Cook and stir frequently till turkey is no longer pink, about 10 min. Sprinkle flour over turkey mix. Cook and stir 1 minute. Stir in chicken broth, wine, thyme and pepper; bring to boil. Add in mushrooms. Bake, uncovered at 350 degrees for 45 to 50 min or possibly till vegetables are tender. Stir in parsley. 5 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 451g | |
| Recipe makes 6 servings | |
| Calories 316 | |
| Calories from Fat 76 | 24% |
| Total Fat 8.64g | 11% |
| Saturated Fat 1.24g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 145mg | 6% |
| Potassium 1496mg | 43% |
| Total Carbs 47.99g | 13% |
| Dietary Fiber 6.6g | 22% |
| Sugars 6.17g | 4% |
| Protein 7.38g | 12% |
