I would like to share a recipe that is an absolute favorite in our family. I found it about three years ago in some magazine. Unfortunately, I don't remember the name of the magazine, so I can't reference it. But we fell in love with this dish so much that we've been preparing it ever since. This dish can be included in a daily menu, as well as a festive one. The greatest perk of this recipe, though, is that the fact that it's very simple to prepare! Give it a try, you won't regret it! Bon appétit!
Ingredients:
17-21oz (500-600 g) skinless,
boneless turkey breast halves (chicken breasts work as well)
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon any cooking oil or
butter
3.5 oz bacon
3.5 oz mushrooms (I used common
mushrooms)
6-7 sun-dried tomatoes
1 2/3 cup heavy cream (35%)
1 tablespoon Dijon mustard
Directions:
- Preheat the oven to 350 degrees F (180 degrees C).
- Wash the turkey breasts in cold water and dry well using paper towels.
- Rub salt and
pepper on the chicken breasts. In a large skillet over medium heat, sauté the
chicken in cooking oil or butter for 3 to 5 minutes, until golden on both sides.
- Place the
turkey in a greased or lined with parchment paper baking dish.
- In the same
skillet were the chicken was cooked, fry the bacon and mushroom separately, and
place them on top of the turkey. Add the sun-dried tomatoes and pour the cream already combined with Dijon mustard on top.
- Put the dish in the oven and let it cook for about 15-20 minutes, so that the cream thickens. Serve with rice, pasta or potatoes.
A delight! Loved it!
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