4 Servings 20 min Cook
18 Oz Turkey Breast Meat
1/4 Cup Chicken Broth
1 Cup Lowfat Milk
1 Tsp Garlic
1 Dash Salt
1 Dash Pepper
4 Tbsp Olive Oil
4 Potato medium (2-1/4" to 3-1/4" dia) Potato
1/2 Tsp Garlic Powder
1/2 Tsp Rosemary
Slice the turkey crosswise into 1/2-inch medallions.
Place the turkey in the plastic bag with broth, milk, garlic, and salt and pepper.
Zip shut and refridgerate.
Marinate for at least 8 hours, or up to a full day.
Drain the turkey and and discard the marinade.
Pour 2 tbsp olive oil into a large skillet over medium-high heat; when hot, add the turkey.
Cook until the turkey is no longer pink; you want to sear but not burn it.
Meanwhile in another large skillet, heat 2 tbsp olive oil.
Add the potatoes, rosemary, and garlic powder, and salt to taste.
Sauté on medium-high heat, stirring frequently until soft.