Turkey Breast with Grilled Lemon and Sage Sauce


Turkey breast cutlets 2 (6 oz each)

Juice and zest of half a lemon

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Quarter teaspoon salt

Freshly ground pepper to taste

Dry white wine 1 / 3 cup (or)

Chicken broth, low sodium 1 / 3 cup

Chopped fresh sage 1 tablespoon

Butter - 2 teaspoons


In a large zip bag or cooking bag, combine turkey, lemon juice, salt and pepper.

Shake to coat the turkey and let marinate for 15 minutes.

Tip:Best to let marinate at room temperature. However, if you want to marinate longer, put it in the fridge.

Prepare the grill for outdoor grilling.

Tip: Cut an onion in half, dip surface in cooking oil, stick a fork in it and grease the grill to prevent sticking.

Remove turkey from marinade and grill over medium-high heat for about 3-4 minutes on each side, until it is golden brown and cooked through.

Meanwhile, boil the wine and broth in a saucepan small over medium-high heat. Add the lemon zest and sage, reduce heat and simmer for about 10 minutes.

Tip: Be very generous with the Lemon.

Remove from heat and add butter, (or cooking oil or margarine) beating until melted.

Spoon sauce over turkey and serve immediately.

Exchanges: Any very lean meat cut to the thickness of a turkey breast.

Suggestions for side dishes:

1.Sautéed Green Beans With Lemon and Garlic

In a medium sized skillet, heat 2 teaspoons olive oil over medium-high heat.

Tip: Watch the temperature of the Olive Oil. It doesn't do well on high heat.

Mix 2 cups of peeled beans, juice of ½ lemon with 1 clove minced garlic and saute for 5-7 minutes or until desired degree of doneness.

Sprinkle 1 / 8 teaspoon salt and serve

2. Rice with Seasonings

Sautee a large onion with 2 or 3 garlic cloves in olive oil. Be generous with the oil, but again, watch the temperature

When onions have started to turn golden, add rinsed rice (almost any will do, but my favorite is Basmatti) tot he onions and garlic. Stir for 2-3 minutes

Tip: Don't stop stirring. Each grain must be heated.

Add the following seasoning (to taste):

Sea Salt, granulated garlic, black pepper, and Indian turmeric.

Stir all spices in with the rice, and then add appropriate amount of water for the rice. The ratio is 2 cups water to 1 cup rice.

Bring to boil and immediately lower to very low. Avoid checking too often, give a bit of a stir now and then you've got yummy rice.