Monday, April 1, 2013
I've recently been eating what I consider lazy day meals (baked potato with cheese, pasta, etc...). Finally, after a week of my all-carb diet, I went out and bought tons of produce, meat, and other delicious things I had forgotten about. After coming home with a seemingly random mix of supplies, I realized I had everything to make this recipe, thanks to a quick google search.
This is a great, easy cacciatore recipe. The ingredients are simple, fresh, and come together perfectly in this Italian classic. The fresh basil is a must and adds more depth to the dish' overall flavor. You can use chicken or turkey, whichever you have at home will be good. I suggest eating this straight away, but leftovers will still be good the next day.
Adapted from Giada de Laurentiis
4 turkey cutlets (about 1.75 to 2 pounds total)
2 teaspoons salt, plus more for seasoning if needed
1 teaspoon pepper, plus more for seasoning if needed
1/2 cup all-purpose flour, for dredging
3 tablespoons olive oil
1 red bell pepper, chopped
1 onion, chopped
3 garlic cloves, minced
3/4 cup dry white wine
2 tablespoons tomato paste (optional)
1 (28-ounce) can crushed or diced tomatoes
2/3 cup reduced sodium chicken broth
3 tablespoons capers, drained
1 1/2 teaspoons dried oregano
1 teaspoon crushed red pepper flakes (optional)
1/4 cup chopped basil
In a large pan over medium-high heat, heat 1.5 tablespoons of the oil. Dredge the turkey through the flour and cook the cutlets (I could only fit 2 at a time in my pan) until almost cooked, about 4 to 5 minutes per side. The meat will be lightly browned. When cooked, place turkey on a plate lined with paper towel, which helps absorb the extra oil. Add another tablespoon of oil to the pan and repeat this step with the remaining turkey.
Add the last 1/2 tablespoon of oil to the pan and add the bell pepper, onion, and garlic. Season with salt and pepper. Cook until softened, about 6 minutes. Pour in the wine and cook until the wine has reduced by half, about 3 minutes. Stir in the tomato paste, crushed tomatoes, chicken broth, capers, oregano, and red pepper flakes. Bring the sauce to a simmer and lower the heat of your stove to medium-low. Add the turkey to your pan (it's ok if it overlaps a little) and make sure it all gets covered with sauce. Simmer for 25 to 35 minutes until the meat is cooked through. If needed, cook the sauce for another 4 minutes to thicken.
Place turkey on plates and top with sauce. Top with the chopped basil. Serve alongside pasta or on its own.
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