DinnerMain CourseLunch

Pan-Seared Turkey With Creamy Spinach Sauce

Name: Pan-Seared Turkey With Creamy Spinach Sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2 servings
Cuisine: american
Ingredients: 120 ml water; 1.5 tsp cornstarch; 0.5 tsp chicken bouillon granule; 250 g turkey breast cutlet two thin cutlets; 1 tbsp neutral oil; 0.25 tsp salt; 0.25 tsp black pepper freshly ground; 60 g light cream cheese cubed; 1 tsp dijon mustard; 30 g fresh spinach chopped; 60 g fresh spinach

A quick and light weeknight meal featuring tender turkey cutlets in a simple, creamy spinach pan sauce. It's served over a bed of fresh spinach for a complete, low-fat dish.

An original recipe by Forkin

Total time: 25 min
Serves: 2
Difficulty: Easy
Per serving: 312 kcal

Allergen information: may contain milk, mustard, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

Slurry

120 mlwater
1.5 tspcornstarch
0.5 tspchicken bouillon granule

Ingredients

250 gturkey breast cutlet, two thin cutlets
1 tbspneutral oil
0.25 tspsalt
0.25 tspblack pepper, freshly ground
60 glight cream cheese, cubed
1 tspdijon mustard

Sauce

30 gfresh spinach, chopped

For Serving

60 gfresh spinach

Equipment

large skillet · tongs · knife · cutting board · whisk · small bowl

The method

Step by step

1
In a small bowl, whisk together the water, cornstarch, and chicken bouillon granules to make a slurry and set aside.
About 2 min
2
Pat the turkey cutlets dry with a paper towel and season both sides with salt and pepper.
About 2 min
Cook’s note: Ensuring the turkey is dry helps it get a nice golden-brown sear.
3
Heat the neutral oil in a large skillet over medium-high heat until shimmering.
About 1 min
4
Add the turkey cutlets to the hot skillet and cook for 3-4 minutes per side, until golden and cooked through.
About 8 min
Cook’s note: Cooking time will vary based on the thickness of the cutlets. Avoid overcrowding the pan.
5
Transfer the cooked turkey to a plate and set aside.
About 1 min
6
Reduce the heat to medium, give the slurry a quick stir, and pour it into the skillet.
About 1 min
7
Cook for about a minute, scraping up any browned bits from the bottom of the pan, until the sauce thickens.
About 1 min
8
Add the light cream cheese and Dijon mustard, whisking until the cheese melts and the sauce is smooth.
About 2 min
Cook’s note: Using room temperature cream cheese will help it melt more evenly and prevent clumping.
9
Stir in the chopped spinach for the sauce and cook until it just wilts, about 1-2 minutes.
About 2 min
10
Divide the fresh spinach for serving between two plates.
11
Place a turkey cutlet on each bed of spinach, then spoon the creamy sauce over the top to serve immediately.
About 1 min

Per serving

Nutrition

75%Score

Calories: 312kcal
Protein: 33.5g
Carbs: 5.8g
Fat: 17.7g
Fibre: 1.2g
Sugar: 1.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Gently reheat in a skillet over low heat until warmed through, adding a splash of water if needed.