Dijon Turkey Dinner

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  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. 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.
  4. 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.