I will say, I think chicken might give this a richer flavor, but in the favor of changing things up a bit, I gave this turkey a try, and the sauce is delicious enough that I didn't mind the turkey :) An added bonus is that this recipe book touts 30-minute, diabetes-agreeable meals; while I'm not diabetic myself, I felt better knowing this recipe wasn't going to be too hellacious on my wedding-dress fitness plans. Whether this is made with turkey or you opt for chicken, I'd highly recommend it!
2 tsp. olive oil
2 T. flour
Salt and pepper, to taste
1 medium onion, chopped
2 cloves garlic, minced
15 oz. canned tomatoes
1/4 C. black olives, sliced (I used kalamata)
2 tsp. capers, drained
1 tsp. fresh thyme
1 tsp. dried oregano
1/2 C. parsley, chopped and reserved
Add flour, salt and pepper to a Ziploc bag; toss turkey in bag to coat with mixture. Over medium heat in a large skillet, heat olive oil. Add coated turkey to the olive oil, and cook 4 minutes on each side. Once it's seared, set it aside.
In the same skillet, add onions and garlic; cook 5 minutes. Add tomatoes to onions and garlic, and bring to a boil. Once it's boiling, turn it to a simmer, and continue to cook 5 minutes. Add olives, capers, thyme, oregano, salt and pepper to the tomatoes and stir. Add turkey back in to the tomato mixture, and cook 15 minutes, or until the turkey is cooked.
Before serving, sprinkle with parsley.