Dijon Turkey Dinner

• 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.
2. Bring to a boil.
3. Reduce the heat to medium and simmer until tender, about 8 minutes, adding the scallions during the last minute.
4. Drain.
5. Meanwhile, season the turkey with the paprika, 1/2 teaspoon salt and a few grinds of pepper.
6. Heat the vegetable oil in a large skillet over medium heat.
7. Add the turkey and cook until browned and cooked through, about 3 minutes per side; remove to a plate.
8. Add the broth to the skillet, scraping the pan with a wooden spoon.
9. Cook until reduced by half, about 5 minutes.
10. Stir in the mustard and half of the butter.
11. Season with salt and pepper; set aside.
12. Melt the remaining butter in the pot used for the potatoes over medium heat.
13. Add the potatoes, 1/4 cup water, the peas, lemon zest, parsley and a pinch each of salt and pepper.
14. Cook until the peas are tender, 3 minutes.
15. Serve with the turkey, pan sauce and lemon wedges.
16. Photograph by Antonis Achilleos

gold potatoes, kosher salt, scallions, turkey cutlets, paprika, freshly ground pepper, vegetable oil, chicken broth, mustard, cold unsalted butter, frozen peas, lemon, parsley

Taken from www.foodnetwork.com/recipes/food-network-kitchens/dijon-turkey-dinner.html (may not work)