Swiss Chard and Turkey Au Gratin |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Originally from the Mayo Clinic, Williams-Sonoma Cookbook. Using packaged frozen little onions will help streamline the preparation of this Hungarian-influenced combination of greens and poultry without compromising its quality in any way. This is very healthy and freezes well. Ingredients:
2 lbs swiss chard, stemmed and cut crosswise into 1/2-inch strips i use a mixture of red, yellow and green chard |
3 -4 garlic cloves, minced |
2 cups water |
1 cup frozen petite whole onion, thawed |
6 skinless turkey breast cutlets, halved about 1 lb total |
1/2 teaspoon ground pepper |
1/2 cup dry white wine |
2 teaspoons grated lemon zest |
1 cup canned non-fat reduced-sodium chicken broth |
2 teaspoons smoked paprika |
2 tablespoons cornstarch |
Directions:
1. Preheat an oven to 400°F Prepare 2 qt shallow baking dish for use.
2. In a large pot or a dutch oven, combine the chard, the garlic, onions and 1 cup of the water, cover and cook over medium-high heat, stirring once or twice until the chard is wilted and barely tender, about 10 minutes. Spread the chard mixture evenly in the prepared baking dish.
3. Coat a large nonstick frying pan at med-high heat with non-stick cooking spray. Add the turkey cutlets in a single layer and sprinkle with pepper. Cook, turning once until the turkey is lightly browned on the outside but still pink in the center, about 3 minutes. Using a slotted spoon remove the turkey and arrange on top of the chard.
4. In the turkey pan, bring the wine and lemon zest to a boil. Boil, scraping any browned bits from the pan, for 3 minutes. Add the chicken broth, 3/4 cup of the remaining water, and 1 1/2 teaspoons of the paprika and return to a boil.
5. In a small bowl, whisk the cornstarch with the remaining 1/4 cup water until smooth. Add to the boiling broth, whisking constantly until thickened, about 1 minute. Pour the cornstarch mixture over the turkey and chard.
6. Bake until the turkey is fully cooked and the sauce is bubbling, about 20 minutes. Dust with the remaining paprika. Serve from the baking dish.
7. ENJOY!
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