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Lemon Dijon Turkey Breast

May 13, 2015

D and I made this for dinner on a whim after spotting some turkey breasts at a local grocery store. We paired them with red onion, mustard, lemon and capers for a delicious dinner.

You will need:

  • 2 lb turkey breast, cut into 6 pieces
  • 1/4 t salt
  • 1/2 t ground pepper
  • 2 T olive oil
  • 1 T butter
  • 1/2 small red onion, thinly sliced
  • 2 c dry white wine
  • 1/4 c Dijon mustard
  • 1 lemon, zested and juiced
  • 1 T capers, chopped

20150406 Dijon Turkey 02Then you will…

  1. Lightly pound the turkey pieces with a meat tenderizer/mallet until they are 3/4-inch thick.
  2. Pat dry with paper towels.
  3. Season with the salt and pepper on both sides.
  4. In a large nonstick skillet, heat the olive oil over medium heat.
  5. Add the turkey and cook 3 minutes per side, until golden and cooked through. Cook in batches if needed.
  6. Remove the turkey and place on a plate. Cover it loosely with tinfoil.
  7. Melt the butter in the same skillet over medium heat.
  8. Add the onion and allow to saute 3-5 minutes, until they start to soften.
  9. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan.
  10. Stir in the mustard, lemon zest, lemon juice and capers.
  11. Allow to reduce by at least half.
  12. Top the turkey with the sauce and serve hot!
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One comment

  1. This sounds soooooo good! But Uncle Leo and I eat so little these days that it would feed us for several days! That’s what happens when one is ancient like we are! J



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