Basil/Red Pepper Turkey Roulade


Recipe courtesy of Lake Austin Spa

Ingredients

1 large red bell pepper, roasted, peeled, seeded
1 cup basil leaves
4 turkey breast cutlets, flattened to ¼” thickness
salt, pepper
1 teaspoon canola oil + no stick spray
2 tablespoons minced shallots
2 cloves minced garlic
½ cup sliced mushrooms
2 tablespoons Madeira
1 ½ cups chicken stock
1 teaspoon cornstarch
1 box frozen artichoke hearts, cooked
1 tablespoon lemon juice
2 tablespoons light butter
chopped parsley

Preparation

1. Season the turkey cutlets with salt and pepper.
2. Line with strips of bell pepper and basil. Roll up and secure with toothpicks.
3. Sauté in a heavy skillet until browned and cooked through, using the canola oil and spray. Set turkey aside, covered.
4. Add shallots, garlic and mushrooms to skillet. Sauté 2 minutes, then add Madeira, stock and and cornstarch.
5. Reduce by half. Add artichokes and lemon juice.
6. Off heat, whisk in butter.
7. Remove toothpicks from turkey.
8. Top with sauce and chopped parsley.