Fricassee of Turkey with Candied Lemon Recipe

Ingredients

• 1 pound boneless, skinless turkey breast, cut into 1-inch pieces
• 3 tablespoons all-purpose flour
• 3 tablespoons unsalted butter
• 1 large onion, chopped
• 1 garlic clove, minced
• 1/2 cup dry white wine
• 1 1/4 cups low-sodium chicken broth
• 2 teaspoons grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup heavy cream
• 1/4 cup chopped fresh flat-leaf parsley
• 3 candied lemons, thinly sliced
• 1/4 cup sugar
• 1/4 cup water

Instructions

1. Preheat the oven to 375 degrees F.
2. Season the turkey with salt and pepper, and dredge in the flour to coat.
3. Melt the butter in a large skillet over medium-high heat. Add the turkey and cook until browned all over, about 7 minutes.
4. Using a slotted spoon, transfer the turkey to a 2-quart baking dish.
5. Add the onion and garlic to the skillet and saute until soft, about 5 minutes.
6. Add the wine and bring to a boil, scraping up any brown bits from the bottom of the skillet.
7. Add the chicken broth, lemon zest, and lemon juice, and simmer until slightly thickened, about 10 minutes.
8. Stir in the heavy cream and parsley, and pour the sauce over the turkey.
9. Cover the baking dish with foil and bake for 20 minutes.
10. Meanwhile, combine the sugar and water in a small saucepan. Bring to a boil and simmer until the sugar has dissolved, about 5 minutes.
11. Add the candied lemon slices, reduce the heat to low, and let simmer until the lemons are tender and the syrup has thickened, about 20 minutes.
12. Serve the fricassee of turkey hot, garnished with the candied lemon slices.

Verdict

This fricassee of turkey with candied lemon is a delicious and hearty dish that is perfect for a cozy family dinner. The tender turkey is coated in a rich and creamy lemon sauce, which is perfectly balanced by the sweet and tangy candied lemon slices. This recipe is easy to make and sure to impress your guests.

Serving Suggestions

This fricassee of turkey with candied lemon is best served alongside some crusty bread and a crisp green salad. It also pairs well with a glass of dry white wine. Leftovers can be reheated in the oven or on the stove, and make a great lunch or dinner option throughout the week.