Swiss Chard and Turkey Au Gratin
"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."
photo by DianaEatingRichly
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Serves:
-
6
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
- Preheat an oven to 400°F Prepare 2 qt shallow baking dish for use.
- 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.
- 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.
- 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.
- 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.
- 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.
- ENJOY!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Very easy and tasty. I used kale instead of chard since I have it growing in my garden.
-
Delicious! A wonderful Swiss chard recipe, an easy different way to serve it. I pounded the turkey cutlets before cooking them, they turned out lovely moist and tender. I used Hungarian paprika; the sauce had a perfect zing to it. Couldn't find frozen baby onions, so I parboiled some baby boiling onions; they worked beautifully. I just made half a recipe for the two of us. This recipe would work well with chicken breasts I'm sure!! which are a little less expensive around here. The flavours in this dish were wonderful and I will be making it again, thanks for posting!
RECIPE SUBMITTED BY
Born and raised in Florida I can always remember being in the kitchen or out near the grill when Mom and Dad were cooking, kinda like a hungry dog waiting for a scrap, LOL.
So anyways, I have always loved to cook, even when I was in the military I had hotplates and electric skillets in my dorm room, no chow hall for me thanks!!! Funny how many "friends" show up when they smelled home cooking!!
I enjoy cooking shows and get a lot of my ideas there. Also since I have discovered ZAAR I have gotten a lot of inspiration here.
<img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
<style>body { background: url("http://www.microsoft.com/library/media/2057/uk/academia/images/studentzine/palm_tree.jpg");background-repeat: repeat; }</style>
