Turkies a la Martha

April 22, 2010

Pan-Seared Turkey Cutlets with Wine Sauce, Broccoli and Skillet Potatoes

So I guess this recipe looks extremely similar to the last one, but it’s a completely different bird. Just as yummy, though. And it’s so easy. We used one of the ten thousand pounds of turkey we had frozen in our freezer after a sale at Big Y. I don’t know how Martha and her people come up with these things, but I wish I had that skill.

We took out the parsley because it’s just not our thing.

This recipe calls for:

1 small boneless, skinless turkey breast half (about 2 pounds)
Coarse salt and ground pepper
2 tablespoons olive oil
2 cups dry white wine, such as Sauvignon Blanc
1/4 cup Dijon mustard
1/4 cup chopped fresh parsley

So first you get your turkies and season them with some salt and pepper.

Sear them in olive oil for about 4 minutes on each side until golden brown.

Pour in your white wine and let it reduce to about 1/2 cup. Lauren asked me what the point of this was, and it’s so that the flavor is more condensed. Whisk in your Dijon mustard.