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Zucchini – Mushroom – Turkey – Pan

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Ingredients for 3 servings:

  • 500 g turkey breast fillet(s)
  • 1 tbsp oil
  • salt and pepper
  • 200 g zucchini, small, diced
  • 2 small can mushrooms, sliced
  • ½ cup cream
  • 125 ml milk, low-fat, maybe a little more
  • 100 g cream cheese
  • Herbs of Provence
  • 1 tsp cornstarch

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Fast and tasty

Cut the meat into strips, season with salt and pepper, and fry in a nonstick pan until lightly browned. Remove from the pan and keep warm. Fry the zucchini cubes in the still-hot frying fat for about 5 minutes, then add the mushrooms and fry. Deglaze with cream and milk. Add the cream cheese, then the herbs de Provence. Now add the meat back in. Let everything simmer slightly. Thicken with cornstarch if the sauce is still too runny and season with salt and pepper. Serve with croquettes or rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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