"Sophisticated" is the best way to describe this French-inspired meal. Perfectly pan-seared turkey scallopine is glazed with a rich almond gravy, with buttery green beans and savoury garlic roasted potatoes served as simple and elegant sides.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Almonds, sliced(ContainsTree Nut/Noix)
Chicken Demi-Glace(ContainsMilk/Lait, Sulphites/Sulfite)
Salt and Pepper*
Before starting, preheat the oven to 450°F Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Toss potatoes with 1 tbsp oil and 1/4 tsp thyme (dbl both for 4 ppl) on one side of a baking sheet (use a whole baking sheet for the potatoes for 4 ppl). Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 23-25 min.
Pat the turkey dry with paper towels. Season with salt and pepper. Sprinkle over 1/4 tsp thyme (dbl for 4 ppl). Set aside. Heat a large non-stick pan over medium heat. Add the almonds to the dry pan. Toast, stirring often, until golden-brown 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a small bowl.
Add 1 tbsp oil (dbl for 4 ppl), then turkey to the same pan. Cook until golden-brown 3-4 min per side.
While the turkey sears, peel, then mince or grate the garlic. Toss the beans with the garlic and 1/2 tbsp oil (dbl for 4 ppl) in a medium bowl. Season with salt and pepper. Transfer beans and turkey to the other side of the baking sheet with the potatoes. Bake, in the middle of the oven, until turkey is cooked through and beans are tender, 10-13 min.** (NOTE: Use a second baking sheet for 4 ppl and bake in the top of the oven.)
Add 1 tbsp butter (dbl for 4 ppl) to the same pan. Swirl to melt, 1 min. Sprinkle over the flour and stir often, 1 min. Add 1 cup water (dbl for 4 ppl) and chicken demi-glace. Whisk, until slightly thickened, 3-4 min. Remove from heat. Season with salt and pepper. Stir in the almonds.
Thinly slice the turkey. Divide the beans, potatoes and turkey between plates. Drizzle the almandine sauce over the turkey.