Lemon Herb Turkey With Peas And Scallions Recipe

Fusion cuisine

Lemon Herb Turkey with Peas and Scallions recipe

About this recipe

A delightful dinner featuring tender turkey cutlets seasoned with paprika and served alongside buttery potatoes, vibrant peas, and a tangy lemon-herb sauce. Perfect for a satisfying and flavorful evening meal.

Ingredients

  • 25 g Parsley
  • 500 g X 2 Organically Grown Potato Combo
  • 200 g Delichic Chicken Broth
  • 370G Remia Dijon Mustard
  • 175 g Lemon - Imported
  • 500 g Sardar Boneless Chicken Breast
  • 1 pc (52 g) On1Y Paprika Powder
  • 100 g Catch Sprinklers - Black Pepper Powder
  • 850 g Oleev Smart Vitafit Edibale Vegetable Oil
  • 1 kg Simply Staples Mineral Rich Sea Salt
  • 500 ml Conscious Food Cold Pressed Coconut Oil

Instructions

  1. 1. Place 1 gold potato, peeled and diced, in a pot and cover with water by 1 inch. Season with 1/2 teaspoon kosher salt and bring to a boil over medium-high heat.
  2. 2. Reduce the heat to medium and simmer until the potatoes are tender, about 8 minutes. Drain and set aside.
  3. 3. While the potatoes cook, season 4 boneless chicken breasts with 1 1/2 teaspoons paprika, 1/2 teaspoon kosher salt, and a few grinds of freshly ground pepper.
  4. 4. Heat 2 tablespoons Oleev Smart Vitafit Edibale Vegetable Oil in a large skillet over medium heat. Add the boneless chicken breasts and cook until browned and cooked through, about 3 minutes per side. Remove to a plate and keep warm.
  5. 5. Add 1 cup Delichic Chicken Broth to the skillet, scraping up any browned bits with a wooden spoon. Cook until the broth is reduced by half, about 5 minutes.
  6. 6. Stir in 1 tablespoon Remia Dijon Mustard and 2 tablespoons Conscious Food Cold Pressed Coconut Oil until the sauce is smooth. Season with salt and pepper to taste, then set aside.
  7. 7. In the pot used for the potatoes, heat the remaining 2 tablespoons Oleev Smart Vitafit Edibale Vegetable Oil over medium heat. Add the cooked potatoes, 1/4 cup water, the zest of 1 lemon, 2 tablespoons chopped parsley, and a pinch each of kosher salt and freshly ground pepper.
  8. 8. Cook the potato mixture until heated through, about 3 minutes, stirring occasionally.
  9. 9. Serve the boneless chicken breasts with the pan sauce drizzled on top, alongside the potato mixture. Garnish with lemon wedges for an extra burst of flavor.