Herby Dijon Turkey Scallopine
on Savoury Mushroom Rice
This is not your average turkey dinner. Foraged flavours of hearty mushrooms, savoury gravy and hearty herbs, make this turkey dinner oh-so-cozy. Now that’s a weeknight win!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrines de poulet
¾ tasse(s)
Riz basmati
(Peut contenir : Oeuf, Lait, Moutarde, Arachides, Crustacés, Poisson, Noix, Sésame, Blé, Sulfites, Soya)
200 g
Mélange de champignons
1 pièce(s)
Concentré de bouillon de poulet
56 g
Oignon, haché
14 g
Persil et thym
3 pièce(s)
Gousses d'ail
56 g
Jeunes épinards
1 cs
Farine tout usage
(Contient: Blé Peut contenir : Oeuf, Lait, Moutarde, Arachides, Crustacés, Poisson, Noix, Sésame, Sulfites, Soya, Gluten)
1 cs
Moutarde de Dijon
(Contient: Moutarde Peut contenir : Oeuf, Lait, Crustacés, Poisson, Sésame, Blé, Sulfites, Soya, Gluten)
Pas inclus dans votre livraison
2 cs
Beurre*
(Contient: Lait)
¼ cc
Sel et Poivre*
1 cs
Huile*
Ustensiles
Instructions
Thinly slice mushrooms. Strip 1 tbsp thyme leaves off stems (dbl for 4ppl). Roughly chop parsley. Peel, then mince or grate garlic. Stir together Dijon, half the thyme, half the parsley and 1/2 tbsp oil (dbl for 4ppl) in a small bowl. Pat turkey dry with paper towels and season with salt and pepper.
Heat a medium pot over medium-high heat. When hot, add 1 tbsp butter (dbl for 4ppl), then mushrooms and remaining thyme. Cook, stirring often until tender, 5-6 min. Add rice and garlic and cook, stirring often, until toasted, 2-3 min. Add 1¼ cups water (dbl for 4ppl) and bring to a boil over high heat. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey. Cook until golden-brown, 1-2 min per side. Transfer turkey to a baking sheet. Spread Dijon mixture onto tops of turkey. Bake, in middle of oven, until cooked through, 10-12 min.**
While turkey bakes, heat the same pan over medium heat. When hot, add 1 tbsp butter (dbl for 4ppl), then onions. Cook, stirring occasionally, until softened, 3-4 min. Sprinkle flour over onions. Cook, stirring often, until onions are coated, 1-2 min. Add 3/4 cups water (dbl for 4ppl) and broth concentrate(s). Cook, stirring often, until sauce thickens, 2-3 min. Season with salt and pepper.
When rice is done, add spinach, cover and let stand off heat, until spinach wilts, 1-2 min. Fluff rice with a fork. Season with salt.
Thinly slice turkey. Divide mushroom rice among plates. Top with turkey and spoon over pan sauce. Sprinkle with remaining parsley.
