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
- 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.
- 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)