Ingredients
Scale
- 8 to 10 ounces of turkey breast, cut thinly into 4 slices
- Sea salt, for added taste
- Freshly ground pepper, for added taste
- 1 tablespoon of neutral oil, vegetable, or canola oil are good options
- 1 tablespoon of chopped mixed fresh herbs, such as sage, rosemary, and thyme (you may also use 2 pinches of dried herbes de Provence)
- 1 cup of chicken broth
- 4 cups of spinach (you may also use baby kale leaves)
- 1 lemon, cut into wedges
Instructions
- Assemble the necessary ingredients.
- Over medium-high heat, heat a cast-iron pan or a heavy skillet.
- Using sea salt and a few grinds of pepper, season the turkey cutlets.
- Pour the oil into the skillet and swirl it around to coat the entire bottom. Sear the cutlets in a single layer for about 2 minutes, or until golden.
- Sprinkle the chopped herbs over the cutlets and turn them over. Cook for an additional 2 minutes, or until golden brown.
- Put them on two plates and keep them heated.
- Add the greens to the pan with the chicken broth. Steam the greens inside the broth for 2 minutes, swirling frequently, until they become wilted.
- With tongs or a slotted spoon, remove the greens and divide between the two dishes, topping with the turkey cutlets if preferred.
- Cook the broth until it has been reduced by half. Pour the sauce over the cutlets with a squeeze of lemon.
- Additional lemon wedges can be served on the side.
This recipe for cooking turkey breasts can be adapted to your preferences and can be made within an entire duration of 10 minutes, including a prep time of 4 minutes and a cook time of 6 minutes. If you’d like more ways to include turkey breasts in your recipes, then check out this video recipe.