21/2 cups of hot chicken broth
1/3 cup of olive oil
1/4 cup of chopped onion
1/4 cup of brandy
1/4 cup of lemon juice
3 tablespoons of butter
2 tablespoons of finely chopped parsley
250g of shiitake mushrooms, sliced
3 sprigs of fresh thyme
2 cloves of garlic, thinly sliced
1 turkey breast, skinless, cut into 1.2g pieces
1 pinch of black pepper
21/2 cups of hot chicken broth
1/3 cup of olive oil
1/4 cup of chopped onion
1/4 cup of brandy
1/4 cup of lemon juice
3 tablespoons of butter
2 tablespoons of finely chopped parsley
250g of shiitake mushrooms, sliced
3 sprigs of fresh thyme
2 cloves of garlic, thinly sliced
1 turkey breast, skinless, cut into 1.2g pieces
1 pinch of black pepper
In a large skillet, caramelize the shiitake mushrooms in half the olive oil over high heat, stirring occasionally, for 10 minutes. Reserve
In the same skillet, melt the butter in the remaining oil
Add the turkey breast pieces and fry, stirring occasionally, until golden brown
Season with salt and black pepper
Pour the brandy into a shallow dish and set it alight over high heat
Pour the flammable liquid over the turkey and let it burn out
Add the remaining ingredients and cook, covered, stirring occasionally, for 40 minutes or until the meat is tender
Add the reserved shiitake mushrooms and cook for an additional 10 minutes
Serve immediately.
