Turkey Saute Marengo Recipe

• 1/4 c. dry white wine
• 2 teaspoon cornstarch
• 2 tbsp. vegetable oil
• 1 c. sweet green bell pepper, cut in strips
• 1 pound boneless turkey breast cutlets, cut in 1/2" strips
• 8 ounce. fresh mushrooms, halved or possibly quartered (2 1/3 c.)
• 2 (14 1/2 ounce.) cans stewed tomatoes, undrained
• 1 teaspoon thyme leaves, crushed
• 3/4 teaspoon garlic pwdr
• 1/2 teaspoon grated orange peel
• 1/2 teaspoon salt
• 1/4 teaspoon grnd black pepper
• Steamed rice
• Orange slices for garnish

1. In custard c. combine wine and cornstarch till smooth; set aside.
2. In large skillet, heat oil till warm.
3. Add in green pepper; cook and stir till almost crisp tender, about 2 min.
4. Stir in turkey and mushrooms; cook and stir till turkey is no longer pink, 2 to 3 min.
5. Stir in tomatoes, thyme, garlic pwdr, orange peel, salt and pepper; heat, stirring occasionally till warm, about 2 min.
6. Add in reserved wine mix; cook and stir till mix boils and thickens.
7. Serve over steamed rice, garnished with orange slices, if you like.
8. 4 servings.

white wine, cornstarch, vegetable oil, sweet green bell pepper, turkey breast cutlets, fresh mushrooms, tomatoes, thyme, garlic, salt, grnd black pepper, rice, orange slices

Taken from cookeatshare.com/recipes/turkey-saute-marengo-36153 (may not work)