Potato and Turkey Lyonnaise

By dette

In the center of France lies Lyons, a city dinown for its excellent food, particularly dishes featuring onions. Our Lyonnaise dish, turkey and potatoes, makes a tasty skillet meal.

Ingredients

• 2 # red potatoes, scrubbed and sliced
• 3/4 tsp salt
• 4 tsp olive oil
• 10 oz skinless boneless turkey breast, cut into thin
• strips
• 2 onions, very thinly sliced
• 2 tsp chopped rosemary leaves
• 1/2 tsp freshly ground pepper
• 1/4 tsp sugar
• Rosemary sprigs

Details

Servings 4

Preparation

Step 1

Cook the potatoes with 1/4 tsp of the salt in water to cover until just tender, about 5 minutes. Pour off the water.

Heat 2 tsp of the oil in a nonstick skillet. Add the turkey and remaining 1/2 tsp of salt and saute until the turkey is no longer pink. Transfer to a plate.

Heat the remaining 2 tsp of oil in the skillet. Add the onions, reosemary, pepper, and sugar and saute until the onions are softened. Add the potatoes and cook, stirring gently, until they are browned and very tender. Return the turkey to the skillet and heat through. Garnish with the rosemary sprigs and serve.



313 g cal; 5 g fat; 1 g sat fat; 44 mg chol; 463 mg sod; 46 g carb; 5 g fib; 23 g prot; 45 mg calc
POINTS: 6

If at all possible, avoid using dried rosemary in this dish. Its flavor is much more strident than fresh, and it has the texture of pine needles