Healthcare
Senior Living
Pan-Seared Turkey Breast with Carrot Puree and Roasted Asparagus
Turkey Breast Piccata
4
Serving Size
Combine turkey medallions with green cauliflower, capers, bell peppers and tender gnocchi in a creamy lemon-butter sauce for a convenient and flavorful lunch or dinner option.
Ingredients
12 oz.
Potato gnocchi
1 cup(s)
Capers
1 cup(s)
Tri colored bell peppers
1 cup(s)
Romanesco broccoli
1 quart(s)
Chicken stock
2 oz.
EVOO
Salt & pepper to taste
Garnish
Micro flower blend
Directions
- 1. Sauté the Romanesco, bell peppers, capers until tender and translucent
- 2. Add Potato Gnocchi and Butterball Tenderloin Medallions to pan and brown
- 3. Add chicken stock to the pan and reduce until thick and glazed over all ingredients
- 4. Serve and Enjoy
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