Instructions: This is from the Dinah Shore Cookbook. Its pretty rich and sorta defeats the purpose of eating turkey breasts, but what the heck!

Remove stems and seeds from peppers. Cut into strips same size as turkey Bring small pot of water to boil. Place diced tomato in sieve and immerse in boiling water for 1 minute. Drain on paper towels.

Heat butter and oil in large heavy skillet. Add peppers and stir fry over high heat about 3 minutes, until crisp and tender. With slottted spoon remove peppers to colander. Drain over bowl and reserve juice.

Place turkey in hot skillet, adding more oil if necessary, and stir- fry over high heat about 3 minutes, until turkey is white and firm to the touch. With slotted spoon add turkey to colander. Season peppers and turkey with salt & pepper.

Add Madeira, chicken stock, reserved juice, thyme and marjoram to skillet and boil over high heat until reduced to thick syrup, using wooden spoon to scrape up any particles clinging to bottom of pan. Add heavy and cream and continue to boil under reduced and thickened.

Lower heat and stir in lemon juice and chives. Season with salt & pepper.

Whisk in butter, a piece at a time. Add gturkey, pappers and tomato and cook over low heat until just heated through. Serve immediately.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.