Turkey Scaloppini in Cheddar-Bacon Sauce
Our Turkey Scaloppini in Cheddar-Bacon Sauce recipe is on the table in just 30 minutes, making it the perfect weeknight meal. Cooking everything in the same pan makes even clean up quick and easy.
Ingredients
4 slices bacon
1 pound boneless, skinless turkey breast cutlet
3 cloves garlic, minced
1 can (10 1/2 ounces) Campbell's® Condensed Cream of Bacon Soup
0.75 cup milk
1 tablespoon lemon juice
1 package (10 ounces) frozen sugar snap peas (about 2 1/2 cups)
1 cup shredded sharp Cheddar cheese (about 4 ounces)
2 large green onion, sliced (about 1/3 cup)
1 pound boneless, skinless turkey breast cutlet
3 cloves garlic, minced
1 can (10 1/2 ounces) Campbell's® Condensed Cream of Bacon Soup
0.75 cup milk
1 tablespoon lemon juice
1 package (10 ounces) frozen sugar snap peas (about 2 1/2 cups)
1 cup shredded sharp Cheddar cheese (about 4 ounces)
2 large green onion, sliced (about 1/3 cup)
Instructions
Cook the bacon in a 12-inch nonstick skillet over medium heat until crisp. Remove the bacon from the skillet. Drain and crumble the bacon. Reserve 2 tablespoons drippings in the skillet and pour off any remaining drippings.
Season the turkey as desired. Heat the reserved drippings in the skillet over medium-high heat. Add the turkey and cook for 2 minutes (make sure the skillet is hot before adding the turkey to quickly sear and prevent sticking). Turn the turkey over and cook for 2 minutes or until well browned and cooked through. Remove the turkey from the skillet, cover and keep warm.
Reduce the heat to medium. Add the garlic to the skillet and cook and stir for 1 minute. Stir in the soup, milk and lemon juice and heat to a boil. Stir in the snap peas (they go in frozen) and cook for 3 minutes, stirring occasionally. Add the cheese and cook and stir for 2 minutes or until melted. Return the turkey to the skillet and turn to coat. Serve hot, sprinkled with the green onions and crumbled bacon.
Season the turkey as desired. Heat the reserved drippings in the skillet over medium-high heat. Add the turkey and cook for 2 minutes (make sure the skillet is hot before adding the turkey to quickly sear and prevent sticking). Turn the turkey over and cook for 2 minutes or until well browned and cooked through. Remove the turkey from the skillet, cover and keep warm.
Reduce the heat to medium. Add the garlic to the skillet and cook and stir for 1 minute. Stir in the soup, milk and lemon juice and heat to a boil. Stir in the snap peas (they go in frozen) and cook for 3 minutes, stirring occasionally. Add the cheese and cook and stir for 2 minutes or until melted. Return the turkey to the skillet and turn to coat. Serve hot, sprinkled with the green onions and crumbled bacon.
Turkey Scaloppini in Cheddar-Bacon Sauce
Our Turkey Scaloppini in Cheddar-Bacon Sauce recipe is on the table in just 30 minutes, making it the perfect weeknight meal. Cooking everything in the same pan makes even clean up quic...
Directions
Print
Cook the bacon in a 12-inch nonstick skillet over medium heat until crisp. Remove the bacon from the skillet. Drain and crumble the bacon. Reserve 2 tablespoons drippings in the skillet and pour off any remaining drippings.Season the turkey as desired. Heat the reserved drippings in the skillet over medium-high heat. Add the turkey and cook for 2 minutes (make sure the skillet is hot before adding the turkey to quickly sear and prevent sticking). Turn the turkey over and cook for 2 minutes or until well browned and cooked through. Remove the turkey from the skillet, cover and keep warm.Reduce the heat to medium. Add the garlic to the skillet and cook and stir for 1 minute. Stir in the soup, milk and lemon juice and heat to a boil. Stir in the snap peas (they go in frozen) and cook for 3 minutes, stirring occasionally. Add the cheese and cook and stir for 2 minutes or until melted. Return the turkey to the skillet and turn to coat. Serve hot, sprinkled with the green onions and crumbled bacon.
Ingredients
4 slices bacon1 pound boneless, skinless turkey breast cutlet3 cloves garlic, minced1 can (10 1/2 ounces) Campbell's® Condensed Cream of Bacon Soup0.75 cup milk1 tablespoon lemon juice1 package (10 ounces) frozen sugar snap peas (about 2 1/2 cups)1 cup shredded sharp Cheddar cheese (about 4 ounces)2 large green onion, sliced (about 1/3 cup)
Lemon Chicken with Thyme
Lemon and thyme work together to give our ...
Pork with Mushroom Dijon Sauce
White wine and mustard season a creamy sau...
Savory Skillet Chicken & Rice
This one-skillet dish has it all...seasone...
Salmon Wellington
What an elegant entrée—salmon fillets t...