8 slices bacon (or equivalent amount of precooked)
4 large starchy potatoes
1 1/2 pounds turkey or chicken cutlets
Black pepper
2 teaspoons pountry seasoning
2 tablespoons EVOO
2 tablespoons butter
2 tablespoons all purpose flour
2 cups chicken stock or broth
2-3 tablespoons fresh thyme (dried works)
1/2 cup sour cream
1/4- 1/2 cup milk, for mashed potatoes
2 cups watercress (I use spinach)
2 plum tomaotes, seeded and chopped (or 1 can of diced tomatoes, drained)
4 scallions (green onions) chopped
Instructions
Cook bacon, cool, chop and set aside. Peel the potatoes, cut into small chunks and place ina pot of cold water. Cover pot and bring to a boil over high heat. Uncover, add salt and cook until tender, about 15 minutes.
Heat a large nonstick skillet over medium/high heat. Season cutlets with salt, pepper, and poultry seasoning. Add EVOO to the skillet and cook cultlets for 4 minutes on each side, or until tender and golden, but not dry. Transfer to a platter and cover with foil.
Return the skillet to heat and melt butter, add flour and cook for 1 munte, then whisk in the checken stock. Bring to a bubble and reduce heat to simmer. Season sauce with salt, pepper and thyme. The sauce will take about 5 minues to become thickened gravy.
Drain pototaes and return to hot pot to evaporate some of the water. Add the sour cream, and smash them with masher. Add milk to get potatoes to desired consistency. Season with salt/pepper. Fold in bacon watercress, and tomatoes. Put the potatoes on a plate, slice cutlets and place over potatoes, cover with gravy, top with scallions and serve.
Originally Submitted
10/29/2010
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