Mustard-Sage Turkey Cutlets With Barley Salad
- 1 12 cups quick-cooking barley
- 3 cups low-sodium chicken broth, divided
- 12 teaspoon salt
- 4 (6 ounce) turkey cutlets
- 2 tablespoons olive oil, divided
- 2 tablespoons Dijon mustard
- 4 teaspoons chopped fresh sage
- 1 granny smith apple, diced
- 12 cup dried cranberries
- 1 tablespoon cider vinegar
- salt and pepper
- Combine the barley, 2 cups of chicken broth, and salt in a microwave-safe bowl.
- Cover and microwave until barley is tender and liquid is absorbed, about 10 minutes.
- Rinse with cold water and return to bowl.
- Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat until just smoking.
- Rinse the turkey cutlets in cold water and pat them dry.
- Season them with salt and pepper to taste.
- Cook the turkey cutlets in the heated oil until golden brown and cooked through - about 2-4 minutes per side.
- Transfer to a plate and tent with foil to keep warm.
- Deglaze the pan with the remaining 1 cup of chicken broth and bring to a boil.
- Whisk in the mustard and sage and cook until slightly reduced, about 3-4 minutes.
- Add 1/4 cup of this pan sauce to the barley along with the apple, cranberries, remaining 1 tablespoon of oil and the cider vinegar.
- Stir to combine and season with salt and pepper to taste.
- Return the turkey cutlets and any juice that accumulated on the plate to the skillet with the remaining pan sauce and simmer for about 1 minute or until the turkey is warmed through.
- Serve the turkey with the barley salad and pan sauce.
barley, lowsodium, salt, turkey cutlets, olive oil, mustard, fresh sage, granny smith apple, cranberries, cider vinegar, salt
Taken from www.food.com/recipe/mustard-sage-turkey-cutlets-with-barley-salad-444376 (may not work)