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And having food and raiment let us be therewith content.

-1 Timothy 6:8

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Turkey Slice Sauté with Vegetables

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  • 1/2 pound fresh whole green beans or 2 cups frozen cut green beans
  • 1 1/2 to 2 cups sliced carrots
  • 1 cup sliced celery
  • 2 tablespoons margarine or butter
  • 1 to 1 1/4 pounds fresh turkey breast slices
  • 1 cup sliced fresh mushrooms
  • 1/4 cup sliced green onions or 2 tablespoons finely chopped shallots
  • 1/4 cup dry white wine
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Place green beans, carrots and celery in steamer basket over boiling water. Reduce heat; cover and steam 10 minutes or until vegetables are crisp-tender. Cover to keep warm.

Meanwhile, melt margarine in large skillet over medium heat. Add turkey breast slices; cook 2 to 3 minutes, turning once. Add mushrooms, onions, wine and lemon juice. Reduce heat; cover and simmer 2 to 3 minutes or until turkey is no longer pink. Sprinkle with salt and pepper.

Arrange steamed vegetables and turkey slices on warm serving platter. Spoon mushroom mixture over turkey.

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