Dijon Turkey Dinner

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 pound Yukon gold potatoes, cut into -inch cubes
  • Kosher salt
  • 3 scallions, chopped
  • 4 turkey cutlets (about 1 pound)
  • 1 1/2 teaspoons smoked paprika
  • Freshly ground pepper
  • 2 tablespoons vegetable oil
  • 1 cup low-sodium chicken broth
  • 1 tablespoon dijon mustard
  • 4 tablespoons cold unsalted butter, diced
  • 2 cups frozen peas (about 10 ounces), thawed
  • 1 lemon (half zested, half cut into wedges)
  • 2 tablespoons chopped fresh parsley
Directions
  • Put the potatoes in a pot and cover with water by 1 inch; season with salt. Bring to a boil. Reduce the heat to medium and simmer until tender, about 8 minutes, adding the scallions during the last minute. Drain.

  • Meanwhile, season the turkey with the paprika, 1/2 teaspoon salt and a few grinds of pepper. Heat the vegetable oil in a large skillet over medium heat. Add the turkey and cook until browned and cooked through, about 3 minutes per side; remove to a plate.

  • Add the broth to the skillet, scraping the pan with a wooden spoon. Cook until reduced by half, about 5 minutes. Stir in the mustard and half of the butter. Season with salt and pepper; set aside.

  • Melt the remaining butter in the pot used for the potatoes over medium heat. Add the potatoes, 1/4 cup water, the peas, lemon zest, parsley and a pinch each of salt and pepper. Cook until the peas are tender, 3 minutes. Serve with the turkey, pan sauce and lemon wedges.

  • Photograph by Antonis Achilleos


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