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Turkey & Vegetables with Balsamic Pan Sauce Recipe

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This recipe for Turkey & Vegetables with Balsamic Pan Sauce is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 3/4 pounds boneless, skinless turkey breast cutlet or chicken breast halves
2 tablespoons vegetable oil
1 package (8 ounces) sliced mushrooms (about 2 1/2 cups)
3 cups broccoli florets
1/2 cup red bell pepper strips
1 carton (18.3 ounces) SwansonŽ Turkey Gravy
2 tablespoons balsamic vinegar
Directions:
Directions:
Step 1
Season the turkey as desired. Heat the oil in a 12-inch skillet over high heat. Add the turkey and cook for 6 minutes or until well browned. Remove the turkey from the skillet.

Step 2
Add the mushrooms, broccoli and pepper to the skillet and cook for 5 minutes or until the broccoli is tender-crisp, stirring often.

Step 3
Add the gravy and vinegar and heat to a boil. Return the turkey to the skillet. Cook for 2 minutes or until the turkey is cooked through. Season to taste.
Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
If you are using leftover turkey from Thanksgiving, skip step 1. This recipe is so fast and a delicious way to use up those turkey leftovers.

I usually serve this over Polenta.

 

 

 

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