Summer vegetable turkey pan

Name: Summer vegetable turkey pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 thick turkey escalopes (approx. 150 g each); 2 TABLESPOONS Oil; 1 baby onion; 250 g small mushrooms; 2 (approx. 400 g) Courgette; 3 (approx. 200 g) Tomatoes; 1 sprig of rosemary; 6 Stem(s) Thyme; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 75-100 g black olives; 1 TEASPOON Chicken bouillon (instant); 3 tablespoons (75 g) Fresh cream

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 thick turkey escalopes (approx. 150 g each)
2 TABLESPOONS Oil
1 baby onion
250 g small mushrooms
2 (approx. 400 g) Courgette
3 (approx. 200 g) Tomatoes
1 sprig of rosemary
6 Stem(s) Thyme
7-10 Tbsp Salt
7-10 Tbsp Pepper
75-100 g black olives
1 TEASPOON Chicken bouillon (instant)
3 tablespoons (75 g) Fresh cream

Directions

1
Wash the meat, dab dry and cut into cubes. Heat oil in a large pan. Fry the meat in it for about 5 minutes, turning it several times until golden brown. In the meantime peel and roughly dice the onion. Clean the mushrooms, wash if necessary. Clean and wash the zucchini, cut in half lengthwise and cut into slices.
2
Wash tomatoes and chop roughly. Wash herbs and chop roughly. Season meat with salt and pepper. Take out. Fry onion and mushrooms in the frying fat for about 5 minutes. Add zucchini and fry for about 3 minutes. Add tomatoes, herbs and olives and fry briefly. Season vegetables with salt and pepper. Add meat again. Deglaze everything with 1/4 liter water. Bring to the boil, stir in broth and simmer everything open for about 5 minutes.
3
Add zucchini and fry for about 3 minutes. Add tomatoes, herbs and olives and fry briefly. Season vegetables with salt and pepper. Add meat again. Deglaze everything with 1/4 liter water. Bring to the boil, stir in broth and simmer everything open for about 5 minutes. Stir in crème fraiche. Season again with salt and pepper