Name: Turkey With Warm Barley Salad
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 2 cups fat-free low-sodium chicken broth; 1 cup quick-cooking barley; Kosher salt; 2 tablespoons unsalted butter; 2 tablespoons sliced almonds; 12 ounces Brussels sprouts, thinly sliced (about 3 cups); Grated zest and juice of 1 lemon; 1 tablespoon extra-virgin olive oil; 4 4-to-5-ounce turkey cutlets (about 1/4 inch thick); Freshly ground pepper; 1 plum tomato, diced

Directions

Bring the chicken broth and 1/4 cup water to a boil in a medium saucepan. Stir in the barley and 1/4 teaspoon salt, cover and cook over medium heat until the liquid is absorbed, about 10 minutes.
Meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat; add the almonds and cook, stirring, until toasted, 2 minutes. Transfer to a plate. Add the Brussels sprouts, lemon zest and 1/4 teaspoon salt to the skillet and cook, stirring occasionally, until crisp-tender, about 2 minutes; transfer to a large bowl and wipe out the skillet. Add the barley to the bowl and toss; cover to keep warm.
Add the olive oil to the skillet and return to medium-high heat. Sprinkle the turkey with 1/4 teaspoon salt, and pepper to taste; add to the skillet and cook, turning once, until cooked through, about 5 minutes. Divide among plates. Add the tomato and lemon juice to the skillet and cook 1 minute. Stir in the almonds and the remaining 1 tablespoon butter until melted, then spoon over the turkey. Serve with the barley salad.

Courtesy of Food Network Magazine

Turkey With Warm Barley Salad

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