Cristina Ferrares Lemon Dijon Turkey Recipes

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DIJON TURKEY DINNER



Dijon Turkey Dinner image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 424 calorie, Fat 19 grams, SaturatedFat 8 grams, Cholesterol 76 milligrams, Sodium 483 milligrams, Carbohydrate 28 grams, Fiber 7 grams, Protein 36 grams

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