Creamy Turkey Breast Cutlets
- 1Tbsp olive oil
- 1.5 lbs turkey cutlets
- 1/2 tsp sea salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1 tsp olive oil
- 1 clove of garlic, minced
- 1 cup chicken broth
- 1/3 cup heavy cream
- 1 Tbsp. dijon mustard
- 1 tsp dried oregano or tarragon
- salt/pepper to taste
Pound cutlets until ½″ thick. Season with salt, pepper, and garlic powder.
Heat olive oil in a large skillet over medium-high heat. Add cutlets and cook 2-3 minutes per side or until browned. Remove from pan and set aside.
Add olive oil and garlic to the skillet and cook for just 30 seconds.
Add chicken broth, scraping up the brown bits in the pan. Add cream and dijon, then simmer until sauce begins to thicken, about 10 minutes.
Add cutlets back to pan and simmer an additional 3-4 minutes or until turkey is cooked through and reaches 165°F. Stir in fresh oregano or tarragon and season with salt & pepper to taste.
Calories 204 | Carbohydrates 1g | Fat 9g | Protein 30g