- 1/2 pound fresh whole green beans or
2 cups frozen cut green beans
- 1 1/2 to 2 cups sliced carrots
- 1 cup sliced celery
- 2 tablespoons margarine or butter
- 1 to 1 1/4 pounds fresh turkey
breast slices
- 1 cup sliced fresh mushrooms
- 1/4 cup sliced green onions or 2
tablespoons finely chopped shallots
- 1/4 cup dry white wine
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Place green beans, carrots and celery in
steamer basket over boiling water. Reduce
heat; cover and steam 10 minutes or until
vegetables are crisp-tender. Cover to keep
warm.
Meanwhile, melt margarine in large skillet
over medium heat. Add turkey breast slices;
cook 2 to 3 minutes, turning once. Add
mushrooms, onions, wine and lemon juice.
Reduce heat; cover and simmer 2 to 3 minutes
or until turkey is no longer pink. Sprinkle
with salt and pepper.
Arrange steamed vegetables and turkey slices
on warm serving platter. Spoon mushroom
mixture over turkey.
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