Marinated Turkey Slices Recipe
This recipe for Marinated Turkey Slices comes as a boon for a special person like me and may also prove to be good for you. I will prepare this Marinated Turkey Slices as Appetizer for a get-together I am soon going to host. The primary ingredient in Marinated Turkey Slices is always Poultry. Just try this yummy recipe. I am sure you will love it!
Ingredients
6 ounces turkey breast slices
1/4 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
2 teaspoons cooking oil
1/2 teaspoon instant chicken bouillon granules
1/8 teaspoon dried thyme, crushed
1 clove garlic, minced Dash salt
Dash pepper
Nonstick spray coating
1 1/2 cups sliced zucchini or yellow summer squash
1/2 cup sliced fresh mushrooms
1 1/2 teaspoons cornstarch
Hot cooked rice
Directions
If necessary, cut turkey into 2 equal portions.
For marinade, in a small bowl stir together lemon peel, lemon juice, oil, bouillon granules, thyme, garlic, salt, pepper, and 1/4 cup water.
Place turkey in a plastic bag set in a bowl.
Pour marinade over turkey.
Close bag and refrigerate for 2 hours.
Remove turkey from bag, reserving marinade.
Spray an 8 inch skillet with nonstick spray coating.
Add turkey slices.
Cook over medium heat about 4 minutes or till tender and no longer pink, turning once.
Remove turkey from skillet; keep warm.
Add zucchini, mushrooms, and 2 tablespoons water to the skillet.
Cover and cook for 3 to 4 minutes or till zucchini is crisp tender.
Meanwhile, stir together the reserved marinade and cornstarch.
Add to the vegetables in the skillet.
Cook and stir till thickened and bubbly.
Cook and stir 1 minute more.
For marinade, in a small bowl stir together lemon peel, lemon juice, oil, bouillon granules, thyme, garlic, salt, pepper, and 1/4 cup water.
Place turkey in a plastic bag set in a bowl.
Pour marinade over turkey.
Close bag and refrigerate for 2 hours.
Remove turkey from bag, reserving marinade.
Spray an 8 inch skillet with nonstick spray coating.
Add turkey slices.
Cook over medium heat about 4 minutes or till tender and no longer pink, turning once.
Remove turkey from skillet; keep warm.
Add zucchini, mushrooms, and 2 tablespoons water to the skillet.
Cover and cook for 3 to 4 minutes or till zucchini is crisp tender.
Meanwhile, stir together the reserved marinade and cornstarch.
Add to the vegetables in the skillet.
Cook and stir till thickened and bubbly.
Cook and stir 1 minute more.
