Hunter-Style Turkey Breasts

Serves 4-6


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4 Boneless Butterball Breasts3 Tbsp olive oil1 red onion, diced3 bell peppers, diced3 garlic cloves, minced1/2 cup red wine2 Tbsp tomato paste1 398ml can chopped tomatoes1 cup chicken stock2 Tbsp capers2 Tsp oregano1/4 bunch parsley, finely choppedSalt and pepper, to taste


  1. Cut turkey breasts into 1.5 inch pieces.

  2. In a large skillet, heat olive oil over medium high. When hot, add turkey and sear for 3-4 minutes, or until skin is golden brown. Remove and transfer the turkey to a plate, then turn heat down to low.
  3. Add onion, peppers, and garlic, then cook for 2 minutes. Then, add wine and bring up to a gentle boil. Reduce until almost all the wine is gone, then add tomato paste and cook for 1 minute.
  4. Add chopped tomatoes, chicken stock, capers, and oregano. Bring up to a gentle boil then return the turkey to skillet. Reduce to a gentle simmer and season with salt and pepper. Simmer on low for 60 - 70 minutes, or until internal temperature of turkey reaches 165˚F/74˚C.
  5. To finish, garnish with fresh parsley and lemons. Serve with rice or pasta and enjoy!