4 fresh turkey breast slices or 4 skinned boneless chicken breast halves
1 tbsp. oil
½ cup water
2 tsp. chicken-flavor instant bouillon
½ tsp. thyme or tarragon
¼ tsp. onion powder
1 cup thin strips carrots
1 cup each thin strips red and green bell peppers
In large skillet brown turkey in oil. Add water, bouillon, thyme, onion,
powder and carrots. Cover; simmer 10 minutes. Add peppers, cover and cook
5 minutes longer or until tender. Refrigerate leftovers.
Makes 4 servings
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