Dijon Turkey Dinner
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 424 calorie
- Total Fat
- 19 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 76 milligrams
- Sodium
- 483 milligrams
- Carbohydrates
- 28 grams
- Dietary Fiber
- 7 grams
- Protein
- 36 grams
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
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.