Turkey

Description
Bright and Cheery dish to serve all. The tropical flavor and bright colors serve nice for any occassion.



Ingredients

 * 1 (8 ounces) package zatarain caribbean rice
 * 3/4 cup butter
 * 1 1/2 lbs turkey breast cutlets, pounded very thin
 * 1/2 teaspoon salt
 * 1/4 teaspoon pepper
 * 3 shallots, finely chopped
 * 1 cup dry white wine
 * 3/4 cup orange liqueur
 * 1 red bell pepper, cut into thin strips
 * 1 green bell pepper, cut into thin strips
 * 2 tablespoons olive oil
 * 1/2 chicken bouillon cube
 * 1/2 cup heavy cream

Directions

 * Prepare rice and transfer to 13x9 baking pan.
 * Add 1/4 of the butter to the rice stirring until it melts
 * Place rice in Warm oven.
 * In a large skillet, melt the remaining 1/2 cup butter.
 * Add turkey cutlets in batches and saute just until browned.
 * Season with salt and pepper.
 * Place cutlets over the rice and return to the warm oven.
 * Add shallots to skillet and cook until tender.
 * Add wine and 1/2 cup of the Cointreau to the skillet.
 * Simmer until reduced by 3/4.
 * Heat oil in seperate skillet add pepper strips, cook until almost tender.
 * Add remaining Cointreau to the cooked pepper strips and set aside.
 * Add bouillion cube and cream to the wine liqueur reduction,
 * Cook over medium heat until slightly thickened.
 * Arrange pepper strips over turkey and rice.
 * Pour cream sauce over all.