2-½ tablespoon all-purpose flour
¼ teaspoon salt
¼ teaspoon black pepper
1 pound BUTTERBALL® Fresh Turkey Tenders
1 tablespoon butter
1 tablespoon olive oil
½ cup chicken broth
Grated peel of 1 lemon
1 tablespoon lemon juice
2 cups hot cooked rice
2 tablespoons chopped fresh Italian parsley
- 1.Combine flour, salt and pepper in resealable food storage bag. Add turkey; shake to coat. Heat butter and oil in large skillet over medium-high heat. Add turkey; cook 6 to 8 minutes until browned on all sides. Place in slow cooker in single layer.
- 2.Pour broth into skillet; cook 2 minutes, stirring to scrape up browned bits. Pour into slow cooker. Add lemon peel and juice. Cover; cook on LOW 2 hours. Serve over rice, if desired. Sprinkle with parsley before serving.