Mustard sauce for turkey breast recipes - Main course

Author: Jeanne Freel  

Recipe for Turkey Breast Fillets With Dijon Mustard Sauce. The Turkey Breast in Honey-Mustard Sauce recipe out of our category Turkey!

Turkey Breast Fillets With Dijon Mustard Sauce

Turkey Breast Fillets With Dijon Mustard Sauce
Recipe for Turkey Breast Fillets With Dijon Mustard Sauce. This is one of those tasty, healthy, 30 minute recipes. You can buy pre-sliced turkey breast or purchase a single turkey breast from your butcher and ask him to slice it for you.
Total time: 30 minutes
Cook time: 25 minutes
Prep time: 5 minutes
Yields: 4 servings
Number of ingredients: 7
  • 2 pounds turkey breast, sliced in fillets
  • 1 tablespoon olive oil
  • 1 can chicken broth, low sodium
  • 1 each lemon, juiced
  • 1/4 cup Dijon mustard
  • 1 tablespoon fresh tarragon, chopped (optional)
  • 1 - salt and pepper to taste
How to cook:
  1. Heat olive oil in a saute pan. Season turkey slices with salt and pepper. Add the fillets a few at a time and cooking a couple minutes each side until lightly browned and cooked through. Add extra oil if needed. Don't overcrowd the pan or the fillets will steam instead of brown. Move cooked slices to a warmed dish and tent loosely with foil to keep warm. Repeat until all the slices are cooked.
  2. Once the turkey is cooked and set aside; add the broth to the pan and stir with a wooden spoon to loosen the browned bits from the bottom of the pan. Simmer the broth until it is reduced to about 1/2 cup. Whisk in the Dijon mustard and the lemon juice and bring just to a simmer. Add tarragon if using. Pour sauce over turkey and serve.
  3. Nutritional information
  4. Calories 289.4
  5. Calories From Fat (24%) 69.13
  6. % Daily Value
  7. Total Fat 7.81g 12%
  8. Saturated Fat 1.25g 6%
  9. Cholesterol 97.52mg 33%
  10. Sodium 2767.3mg 115%
  11. Potassium 827.97mg 24%
  12. Total Carbohydrates 12.28g 4%
  13. Fiber 1.59g 6%
  14. Sugar 8.58g
  15. Protein 41.13g 82%
Notes: Turkey with Shallot-Mustard Sauce and, 1 pound halved multicolored fingerling potatoes 3 tablespoons olive oil, divided 2 teaspoons chopped garlic (from 2 garlic cloves) 1 teaspoon kosher salt, divided 1/2 teaspoon black pepper 1/3 cup …

Turkey Breast in Honey-Mustard Sauce

Turkey Breast in Honey-Mustard Sauce
The Turkey Breast in Honey-Mustard Sauce recipe out of our category Turkey! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by: EAT SMARTER
Total time: 15 minutes
Yields: 2 servings
Number of ingredients: 8
  • 4 ozs Basmati rice
  • salt
  • 2 carrots
  • 9 ozs turkey breasts
  • 1 Tbsp Corn oil
  • peppers
  • 2 Tbsps grainy Mustard
  • 1 Tbsp honey
  • Calories: 456 kcal
  • Fat: 7 g
  • Saturated Fat: 1.3 g
  • Protein: 36 g
  • Carbohydrate: 59 g
  • Sugar: 6 g
  • Cholesterol: 75 mg
How to cook:
  1. Bring basmati rice, approximately 1 1/4 cups of water and a little salt to a boil in a pot. Cover and cook for about 5 minutes over low heat.
  2. Meanwhile, peel carrots on a mandoline or with a peeler into long strips, then cut into 1-1/2 inch long pieces and add to the rice. Continue cooking for 8-9 minutes, then remove from heat and cover to keep warm.
  3. Meanwhile, rinse the turkey breast, pat dry with paper towels, and cut into 3/4-inch cubes.
  4. Heat corn in a large pan. Cook turkey for about 4 minutes and season with salt and pepper.
  5. Add mustard, honey, and 1/4 cup of water to the pan and bring to a boil. Reduce heat and cook for about 2 minutes on low heat.
  6. Season turkey mixture with salt. Serve with carrot rice .
Notes: One Skillet Turkey With Honey Mustard Pan Sauce, Instructions. Heat 12 inch saute pan over medium-high heat until hot- about 3 minutes. Add oil to pan and carefully place cutlets.Allow to cook, untouched, until …

Turkey Cutlets with Mustard Cream Sauce

Turkey Cutlets with Mustard Cream Sauce
Turkey may be the centerpiece of traditional Thanksgivings, but it’s also a tasty weeknight option as well. Cutlets, especially, are quick-cooking and a nice way to add some variety to…
Provided by: Jennifer Bushman
Yields: 4 servings
Number of ingredients: 11
  • 1-1/2 lb. turkey breast cutlets (about 10 pieces, each 1/4-inch thick)
  • Kosher salt and freshly ground black pepper
  • 1/4 cup olive oil
  • 1 large shallot, finely chopped (about 2 Tbs.)
  • 1 tsp. minced fresh garlic (from about 2 small cloves)
  • 3/4 cup homemade or low-salt canned chicken broth
  • 1/4 cup heavy cream
  • 1 Tbs. grainy mustard
  • 10 oz. fresh spinach (about 6 cups), washed and stemmed
  • 2 tsp. fresh lemon juice
  • 2 Tbs. finely chopped fresh flat-leaf parsley (optional)
  • Serving Size: 4 serving
  • Calories: 470 kcal
  • Fat: 280 kcal
  • Saturated Fat: 9 g
  • Trans Fat: 31 g
  • Carbohydrate: 5 g
  • Fiber: 2 g
  • Protein: 40 g
  • Cholesterol: 130 mg
  • Sodium: 470 mg
  • Unsaturated Fat: 20 g
How to cook:
  1. Season the turkey with salt and pepper. Heat 2 Tbs. of the oil in a large skillet over medium high heat. When it’s hot, brown the turkey (working in batches so the turkey is evenly spaced) until it’s cooked through, 1 to 2 minutes per side. Transfer the cooked turkey to a wide plate and cover loosely with foil. Reduce the heat to low and add 1 Tbs. olive oil. Add the shallot and sauté, stirring frequently, until it softens slightly, about 3 minutes. Add 1/2 tsp. of the garlic and sauté, stirring, another 30 seconds. Increase the heat to high, add the broth and cook until it reduces by half, about 5 minutes. Add the cream and mustard and cook 1 to 2 minutes, whisking until thickened. Season with salt and pepper to taste; set aside.
  2. Heat the remaining 1 Tbs. oil in another large skillet over medium-high heat. When it’s hot, add the remaining 1/2 tsp. garlic. Sauté for 15 seconds, shaking the pan so the garlic doesn’t burn. Add the spinach and cover the pan. Cook, stirring occasionally, until the spinach wilts completely, about 2 minutes. Toss with the lemon juice and remove from the heat.
  3. Serve immediately, putting some spinach in the middle of each plate, topped with a portion of the turkey, a spoonful of the sauce, and a sprinkling of parsley.
Notes: Slow Cooker Turkey Breast with Mustard Sauce, Meanwhile, remove onions, garlic, and thyme from the cooking liquid in the slow cooker. Whisk the cornstarch and mustard together, then whisk into the cooking …

Mustard-Crusted Turkey Breast

Mustard-Crusted Turkey Breast
This sheet-pan supper features turkey breast, carrots, and broccoli for an easy and nourishing meal. Make sure you use a flavorful whole-grain mustard to coat the turkey.
Provided by: Martha Stewart
Total time: 20 minutes
Prep time: 20 minutes
Yields: 6
Number of ingredients: 6
  • 1 pound (6 to 8 medium) carrots, peeled and cut on the diagonal into 2-inch lengths
  • 3 teaspoons olive oil
  • Coarse salt and ground pepper
  • 1 boneless turkey breast half (2 pounds)
  • 3 tablespoons whole-grain mustard, plus more for serving (optional)
  • 1 pound broccoli, cut into large florets, tough ends of stalks trimmed, peeled, and sliced 1/4 inch thick
  • Calories: 269 g
  • Fat: 7 g
  • Fiber: 4 g
  • Protein: 38 g
How to cook:
  1. Preheat oven to 425 degrees. On a rimmed baking sheet, toss carrots with 1 teaspoon oil; season with salt and pepper. Push carrots to edges of baking sheet; place turkey in center, skin side up. Coat top of turkey with mustard; season with salt and pepper. Roast until beginning to brown, 20 to 25 minutes.
  2. In a large bowl, toss broccoli with remaining 2 teaspoons oil. Season with salt and pepper; toss broccoli with carrots on baking sheet. Continue roasting, tossing vegetables once, until turkey is browned and an instant-read thermometer inserted in center registers 165 degrees, 30 to 40 minutes.
  3. Transfer turkey to a cutting board; tent loosely with aluminum foil, and let rest, 5 to 10 minutes. Slice turkey, and serve with vegetables, accompanied by mustard, if desired.
Notes: Mustard-Crusted Turkey Breast Recipe, Directions. Step 1. Preheat oven to 425 degrees. On a rimmed baking sheet, toss carrots with 1 teaspoon oil; season with salt and pepper. Push carrots to edges …
Write a comment: