Turkey Breast with Greens

Name: Turkey Breast with Greens - Carmen B.
Ingredients: 600 g turkey breast 1 small onion 3; 4 cloves of garlic 1/2 teaspoon dried spices (tarragon; rosemary; marjoram) 1 tablespoon dried parsley 6 tablespoons oil 250 ml dry or semi; dry white wine 1 teaspoon salt white pepper ground

Meat - Turkey Breast with Greens by Carmen B. - Recipia

We wash the turkey meat and cut it into slices about 1 centimeter thick, making sure that each piece is uniform so that it cooks properly. The garlic is carefully peeled and then crushed using a mortar or a garlic press to release its intense aroma. We prepare the marinade, a mixture that will transform the meat into a delicacy full of flavor. In a deep bowl, we combine the crushed garlic with 1/2 teaspoon of tarragon, 1/2 teaspoon of rosemary, and 1/2 teaspoon of marjoram, all dried. These herbs provide an unmistakable fragrance to the dish. We then add 1 tablespoon of dried parsley, 1 teaspoon of salt, and 1/2 teaspoon of ground white pepper, ensuring that the flavors blend perfectly. We pour in 250 ml of white wine, which adds a note of acidity and complexity to the taste, and the 6 tablespoons of oil, to obtain a homogeneous marinade. We mix all the ingredients with a wooden spoon, so they combine well. We place the turkey breast slices in the obtained marinade, making sure that each piece is well coated. We let the meat marinate, ideally for a minimum of one hour, but for a truly flavorful result, we recommend letting it sit overnight, so the flavors penetrate deeply into the meat. After the marinating time has passed, we take the meat slices out and let them drain to eliminate the excess marinade. In a preheated non-stick pan, we fry the meat slices on both sides over high heat until they become golden and browned. This step not only provides a crispy texture but also intensifies the aroma. Meanwhile, the onion is grated and sautéed in a separate pan with 2 tablespoons of oil until it becomes translucent and begins to caramelize. This will add a sweet taste to the dish. Once the onion is ready, we add the fried meat pieces over the onion, mixing well to combine the flavors. Over the meat and onion, we pour the remaining marinade and an amount of meat or vegetable broth, or even water, just enough to lightly cover the pieces of meat. We let everything simmer on low heat, so the liquid gradually reduces until a rich sauce remains, about a finger thick, that will coat each piece of meat with a divine taste. Finally, we serve the dish hot, alongside our favorite side dish, and enjoy a feast of flavors!