Ingredients

4 (6 oz) turkey breast tenderloin steaks

2 tbsp flour

1 tsp ground cumin

1 tsp paprika

2 to 3 tbsp olive oil or cooking oil

1/2 cup red and green sweet pepper, mixed

1/4 cup celery, chopped

1/4 cup spring onion, sliced

1 clove garlic, crushed

1/4 cup sliced pitted ripe olives

1/4 cup sliced pimiento-stuffed olives

1/2 cup red wine

1/2 tsp cornflour

Method

Rinse turkey; pat dry.

Place each breast half between 2 pieces of plastic wrap.

Pound with a meat mallet to 1/4-inch thickness.

In a shallow dish combine flour, cumin, paprika, 1/2 tsp pepper, and 1/4 teaspoon salt.

Dip turkey pieces into flour mixture, turning to coat.

In a large pan cook turkey, 2 steaks at a time, in 2 tbsps of the hot oil over medium heat about 6 minutes or until no longer pink, turning once.

Remove; keep warm.

Repeat with remaining pieces, adding oil if necessary.

In same pan cook and stir sweet pepper, celery, onion, and garlic over medium heat for 7 to 8 minutes or until almost tender.

Stir in olives.

Stir together wine and heat for 7 to 8 minutes or until almost tender.

Stir in olives.

Stir together wine and cornstarch.

Add to pan.

Cook and stir until bubbly.

Cook and stir 1 minute more.

Serve sauce over turkey.

Makes 4 main-dish servings.

Cooks Comments and Tips

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