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home > recipes > meat > grilled turkey breast with vinegar and cracked pepper
{ Exported from MasterCook Mac } Grilled Turkey Breast with Vinegar and Cracked Pepper Recipe By: Border Grill, Los Angelos, CA Serving Size: 6 Preparation Time: 0:00 Categories: Amount Measure Ingredient Preparation Method 6 turkey breast cutlets pounded thin 1/2 cup flour 1 1/2 tablespoons black peppercorns 6 tablespoons butter chilled 1/4 cup red onion finely diced 1/3 cup white wine vinegar 1 cup chicken stock salt and pepper Season the turkey cutlets with salt and pepper and lightly dust with flour, shaking off any excess. You can grill this on hot coals for 30 seconds on a side or you can quickly saute in a tiny bit of oil in hot skillet. Coarsely crack the peppercorns with the back of a skillet or in a mortar and set aside. Heat 4 tablespoons of the butter in a saute pan or skillet and briefly saute the grilled turkey just long enough to cook the flour. Remove from the pan and add the red onion, sauteing quickly. Add the black pepper, vinegar, and chicken stock. Reduce by half. Chop the remaining 2 tablespoons of butter into bits and whisk them into the sauce, incorporating each piece before the enxt is added. Add salt to tasta and pour the sauce over the grilled turkey pieces. ----- Per serving: 150 Calories; 12g Fat (69% calories from fat); 2g Protein; 10g Carbohydrate; 31mg Cholesterol; 246mg Sodium ### Terry's Audiobooks http://www.cuc.edu/~wgts/Audio/audbook.html Talk Radio Page http://www.idsonline.com/terraflora/index.html

Grilled Turkey Breast with Vinegar and Cracked Pepper


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keyword: grilled
keyword: turkey
keyword: breast
keyword: vinegar
keyword: cracked
keyword: pepper
recipes for meat
recipes by tpogue
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(posted September 8, 1995)

{ Exported from MasterCook Mac }

Grilled
Turkey Breast with Vinegar and Cracked Pepper

Recipe By: Border
Grill, Los Angelos, CA
Serving Size: 6
Preparation Time: 0:00
Categories:

Amount Measure Ingredient Preparation Method
6
turkey breast cutlets pounded thin
1/2 cup
flour
1 1/2 tablespoons black peppercorns
6 tablespoons
butter chilled
1/4 cup red
onion finely diced
1/3 cup
white
wine vinegar
1 cup
chicken stock
salt and pepper

Season the
turkey cutlets with salt and pepper and lightly dust with flour,
shaking
off any excess. You can grill this on hot coals for 30 seconds on a
side or you can quickly saute in a tiny bit of oil in
hot skillet.
Coarsely crack the peppercorns with the back of a
skillet or in a mortar
and set aside.
Heat 4 tablespoons of the
butter in a saute pan or skillet and briefly
saute the grilled
turkey just long enough to cook the flour. Remove from
the
pan and add the red onion, sauteing quickly. Add the black pepper,
vinegar, and chicken stock. Reduce by half. Chop the remaining 2
tablespoons of
butter into bits and whisk them into the sauce,
incorporating each piece before the enxt is added. Add
salt to tasta and
pour the
sauce over the grilled
turkey pieces.
-----

Per serving: 150 Calories; 12g
Fat (69% calories from fat); 2g Protein; 10g
Carbohydrate; 31mg Cholesterol; 246mg Sodium
###



Terry's Audiobooks
http://www.cuc.edu/~wgts/Audio/audbook.html
Talk Radio Page
http://www.idsonline.com/terraflora/index.html




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