The Yankee Chef: A classic dish from Normandy lightened up
A lighter version of the classic Normandy dish, this recipe can geared toward children's palate's by leaving out the alcohol. I also don't muddle the taste with mushrooms because, let's face it, most kids will turn their nose up this fungus. And what parents will like about this recipe is the 1 skillet method and the cost factor.
Skillet turkey and apples
Turkey rub, recipe below
1 pound, total, turkey cutlets
1 strip bacon, diced
1/4 cup Ice Cider or Calvados, optional *
1 cup chicken or turkey broth
1/2 cup plain yogurt or creme fraiche
1/2 teaspoon caraway seeds, optional
Make turkey rub by combining 2 tablespoons brown sugar, 1 teaspoon each chili powder and cayenne pepper and 1/4 teaspoon each cumin and black pepper. Rub seasoning onto both sides of cutlet(s) and cut into bite-sized pieces; set aside.
Peel, halve and core apples, dice and set aside.
In a large skillet over medium heat, cook bacon until slightly crisp. Add chunked turkey cutlets and cook until completely cooked through, stirring frequently.
Add apples and continue to cook until apples are crisp tender, about 4-5 minutes according to apples used. Add Ice Cider(if using), stirring to lift up fonds from the bottom of the pan. Add broth and yogurt, stirring to completely combine. Cook an additional 2 minutes, or until everything is heated through.
Remove from heat and serve with a sprinkling over caraway seeds on top if desired.
Enough for 2 people
I use a new favorite of mine, Newhall Ice Cider. Please see their site, newhallfarmvt.com, for more information, as well as my article on Ice Cider, www.the yankeechef.com. If you care not to use alcohol, simple use apple juice or cider to help "deglaze" skillet.
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