|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||16%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 58g||21%|
|Dietary Fiber 20g||72%|
|Total Sugars 19g|
|Vitamin C 250mg||1,248%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This simple recipe for pan-seared turkey breast with lemon and herbs takes less than 10 minutes to cook and is incredibly flavorful and aromatic. Quickly browned thin slices of turkey breast are bathed in aromatic herbs and chicken broth; greens are added at the very end and steamed in the pan juices, and the dish is finished with a generous spritz of fresh lemon juice. You can use a single herb like rosemary, sage, oregano, lemon thyme, or marjoram, or create your own blend.
If you can't find thinly sliced turkey cutlets at the supermarket, ask your butcher to slice them for you, ideally a hair less than 1/4 inch. Thicker slices will require a couple more minutes of cooking time. It's important to note that turkey can get quite dry when overcooked, so be sure to keep watch.
8 to 10 ounces turkey breast, cut into 4 thin slices
Sea salt, to taste
Freshly ground pepper, to taste
1 tablespoon neutral oil, such as vegetable or canola oil
1 tablespoon chopped mixed fresh herbs, such as rosemary, thyme, and sage (or 2 pinches dried herbes de Provence)
1 cup chicken broth
4 cups spinach (or baby kale leaves)
1 lemon, cut into wedges
Gather the ingredients.
Heat a cast-iron or heavy skillet over medium-high heat.
Season the turkey cutlets with sea salt and a few grinds of pepper.
Place the oil in the skillet and tip it to coat the entire bottom of the pan. Place the cutlets in a single layer and sear until golden, about 2 minutes.
Turn the cutlets and sprinkle with the chopped herbs. Cook an additional 2 minutes, until the slices are golden brown.
Remove them to two plates and keep warm.
Add the chicken broth to the pan along with the greens. Steam the greens in the broth, stirring frequently, about 2 minutes until wilted.
Remove the greens with tongs or a slotted spoon and divide between the two plates, placing on top of the turkey cutlets if desired.
Continue to cook the broth, reducing it by half. Add a squeeze of lemon, and pour the sauce over the cutlets.
Serve with additional lemon wedges on the side.