I’ve always had a thing for one-pan dinner recipes. Cooking using one pan makes the clean-up much easier. This classic Italian favorite works well with chicken and even prawns. You can also use your favorite white fish fillets to give it a buttery feel.
But for now, let’s go a healthier route and use Turkey Breasts. This will surely make your dinner time extra special without you having to worry about doing tons of dishwashing works. This recipe is super easy to make and will surely be a crowd-pleaser.
4 turkey breast
1 oz capers, drained and rinsed
4 tomatoes, sliced
1/2 tbsp olive oil
350ml chicken stock
2 lemons, zested and juiced
1 large handful curly parsley, roughly chopped
In a large frying pan over high heat, bring the olive oil to heat. I prefer using Priority Chef Frying pan for this one. It gives me the right hold and I love it’s real nonstick and granite bottom feature. This will make sure that nothing sticks when we’re cooking.
So, once the oil is heated up, add the turkey and let it cook for 2 minutes to give it a wonderful brown look. Make sure to turn only once during the 2 minutes of searing. It will pack up all the juices in the meat. Add the chicken stock, capers, tomatoes, lemon zest, and juice. You can add some salt and pepper to taste. Let it simmer for about 8 minutes or until the turkey is just cooked through.
Take the pan off the heat and add the roughly chopped parsley. Serve it with rice or salad. Enjoy!