lemon-and-basil-turkey-scaloppine-144.json

{
    "directions": [
        "Cut tenderloin into 1-inch pieces. Place 1 piece between 2 sheets of waxed paper. Pound turkey with mallet or small heavy flat-bottomed saucepan until flattened to thickness of 1/4 inch. Repeat with remaining tenderloin. Sprinkle lemon juice over turkey. Cover and refrigerate 10 minutes.",
        "Heat oil in heavy large skillet over medium-high heat. Add turkey in batches and fry until just cooked, turning once, about 4 minutes. Transfer turkey to plate; cover with foil and keep warm. Add onion and garlic to skillet and saut\u00e9 until tender, about 4 minutes. Stir in wine and simmer until wine is reduced to glaze, about 1 minute. Add broth, tomatoes, basil and lemon peel. Cover and simmer until slightly thickened, approximately 3 minutes. Pour sauce over turkey and serve."
    ],
    "ingredients": [
        "10 ounces turkey tenderloin, well trimmed",
        "2 tablespoons fresh lemon juice",
        "2 teaspoons olive oil",
        "1/2 small onion, minced",
        "2 garlic cloves, minced",
        "3 tablespoons dry white wine",
        "1/4 cup canned unsalted chicken broth",
        "2 small plum tomatoes, seeded, diced",
        "2 tablespoons chopped fresh basil",
        "1/2 teaspoon grated lemon peel"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Citrus",
        "Herb",
        "Poultry",
        "turkey",
        "Low Carb",
        "Low Fat",
        "Lemon",
        "Basil",
        "Summer"
    ],
    "title": "Lemon and Basil Turkey Scaloppine",
    "url": "http://www.epicurious.com/recipes/food/views/lemon-and-basil-turkey-scaloppine-144"
}