Pan-Seared Turkey With Creamy Spinach Sauce

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a small bowl, whisk together the water, cornstarch, and chicken bouillon granules to make a slurry and set aside.

   Ca. 2 min.

2. 2

   Pat the turkey cutlets dry with a paper towel and season both sides with salt and pepper.

   Ca. 2 min.

   Kokkens note: Ensuring the turkey is dry helps it get a nice golden-brown sear.

3. 3

   Heat the neutral oil in a large skillet over medium-high heat until shimmering.

   Ca. 1 min.

4. 4

   Add the turkey cutlets to the hot skillet and cook for 3-4 minutes per side, until golden and cooked through.

   Ca. 8 min.

   Kokkens note: Cooking time will vary based on the thickness of the cutlets. Avoid overcrowding the pan.

5. 5

   Transfer the cooked turkey to a plate and set aside.

   Ca. 1 min.

6. 6

   Reduce the heat to medium, give the slurry a quick stir, and pour it into the skillet.

   Ca. 1 min.

7. 7

   Cook for about a minute, scraping up any browned bits from the bottom of the pan, until the sauce thickens.

   Ca. 1 min.

8. 8

   Add the light cream cheese and Dijon mustard, whisking until the cheese melts and the sauce is smooth.

   Ca. 2 min.

   Kokkens note: Using room temperature cream cheese will help it melt more evenly and prevent clumping.

9. 9

   Stir in the chopped spinach for the sauce and cook until it just wilts, about 1-2 minutes.

   Ca. 2 min.

10. 10

    Divide the fresh spinach for serving between two plates.

11. 11

    Place a turkey cutlet on each bed of spinach, then spoon the creamy sauce over the top to serve immediately.

    Ca. 1 min.