11 Reviews of Breast of Turkey Provencal

From: lorriep67

On Feb 6, 2007

Outstanding flavor and great technique for cooking lowfat turkey cutlets. This is the third time I've made this and it's now in our weekly menu lineup. Thanks again!

From: Mike Marek

On Jan 5, 2003

Great taste and perfect for our eating style. Did not change a thing.

From: BusyB

On Sep 25, 2004

This was a great tasting recipe. I had to substitute canned diced tomatoes (28 oz can) for the sun-dried tomatoes, but it turned out delicous. My family loved it.

From: gourmetwannabe

On Mar 4, 2004

An easy and very fresh tasting meal, however I found there to be too much liquid. I will omit the broth when I make it next time.

From: Pat in Ogden

On Jul 31, 2004

Fantastic! This was a low-cal gourmet meal. I did not add the chicken broth but used the liquid I had soaked the sun dried tomatoes in. I served it with bow tie noodles and a toss salad. Thank you for this recipe - Im keeping it handy.

From: Chef Smig52

On Mar 17, 2005

I had this for St Patricks day. WOW!!!!

From: Meyer Lemon

On Oct 22, 2005

This was just sooo easy! And delicious, too! My family loved it. I didn't have enough sun-dried tomatoes, so I added fresh diced tomatoes to supplement. Being garlic loving family, we used more garlic... Thank you for the recipe.

From: smellicious

On Mar 28, 2008

This is nearly sensational. I always have these ingredients on hand. I wanted the sauce thicker so I added a roux with perfect results. I also thin-sliced the tomatoes. This is easy enough for a weeknight and special enough for company. Chicken could easily be substituted. It reminds me of something you could get at Macaroni Grill. Restaurant quality with pantry ingredients, what more could you ask for?

From: MollyJ

On Dec 23, 2005

I am only giving this 4 stars because ultimately it wasn't to my family's taste. However, the techniques described in the recipe are good. I've always had trouble maximizing the turkey breast cutlet. It's so lean, it's a little flavor poor. The pounding and flavoring of this meat and then browning it in this low fat way are useful techniques for improving the taste and usefulness of this low fat cut. Thanks for posting the recipe.

From: Cliopatra Montgomery

On Jun 24, 2003

I thought that this was really good, but thoguht that the sun-dried tomatoes took something away from it. I would make it again, and next time omit them.