Turkey With Warm Barley Salad

• 2 cups fat-free low-sodium chicken broth
• 1 cup quick-cooking barley
• Kosher salt
• 2 tablespoons unsalted butter
• 2 tablespoons sliced almonds
• 12 ounces Brussels sprouts, thinly sliced (about 3 cups)
• Grated zest and juice of 1 lemon
• 1 tablespoon extra-virgin olive oil
• 4 4 -to-5-ounce turkey cutlets (about 1/4 inch thick)
• Freshly ground pepper
• 1 plum tomato, diced

1. Bring the chicken broth and 1/4 cup water to a boil in a medium saucepan.
2. Stir in the barley and 1/4 teaspoon salt, cover and cook over medium heat until the liquid is absorbed, about 10 minutes.
3. Meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat; add the almonds and cook, stirring, until toasted, 2 minutes.
4. Transfer to a plate.
5. Add the Brussels sprouts, lemon zest and 1/4 teaspoon salt to the skillet and cook, stirring occasionally, until crisp-tender, about 2 minutes; transfer to a large bowl and wipe out the skillet.
6. Add the barley to the bowl and toss; cover to keep warm.
7. Add the olive oil to the skillet and return to medium-high heat.
8. Sprinkle the turkey with 1/4 teaspoon salt, and pepper to taste; add to the skillet and cook, turning once, until cooked through, about 5 minutes.
9. Divide among plates.
10. Add the tomato and lemon juice to the skillet and cook 1 minute.
11. Stir in the almonds and the remaining 1 tablespoon butter until melted, then spoon over the turkey.
12. Serve with the barley salad.
13. Photograph by Christopher Testani

chicken broth, barley, kosher salt, unsalted butter, almonds, brussels, lemon, extravirgin olive oil, turkey cutlets, freshly ground pepper, tomato

Taken from www.foodnetwork.com/recipes/food-network-kitchens/turkey-with-warm-barley-salad-recipe.html (may not work)