Light vegetable turkey pan

Name: Light vegetable turkey pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Turkey escalope (approx. 150 g each); 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 baby onion; 250 g small mushrooms; 2 medium zucchini; 3 medium-sized tomatoes; 7-10 Tbsp some rosemary and thyme; 75-100 g black olives; 1 TEASPOON Chicken broth; 3 TABLESPOONS Fresh cream

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Turkey escalope (approx. 150 g each)
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 baby onion
250 g small mushrooms
2 medium zucchini
3 medium-sized tomatoes
7-10 Tbsp some rosemary and thyme
75-100 g black olives
1 TEASPOON Chicken broth
3 TABLESPOONS Fresh cream

Directions

1
Wash the meat, dab dry and chop coarsely. Fry in 1 tablespoon of hot oil in a large pan for about 5 minutes until golden brown. Season with salt and pepper, remove
2
Peel onion, chop coarsely. Clean and wash mushrooms and vegetables. Halve zucchini lengthwise, cut into slices. Cut tomatoes into pieces. Wash herbs, chop roughly.
3
Heat 1 tablespoon of oil in the frying fat. Fry the onion, mushrooms and herbs for about 5 minutes. Fry the zucchini for about 3 minutes. Fry the tomatoes briefly. Season. Add meat and olives
4
Stir in approx. 200 ml water and stock. Bring to the boil and simmer open for about 5 minutes. Refine with crème fraîche, season to taste. Goes well with bread
5
Drink: white wine or spritzer