Turkey Breast and Creamy Mustard Sauce
with Arugula, Feta and Tomato Salad
Our velvety mustard sauce is a perfect match for turkey. It's served over a salad of peppery arugula with creamy avocados, ripe baby tomatoes and crumbly feta.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Turkey Breast Portions
½ cup
Feta Cheese, crumbled
(Contains: Milk)
1 unit(s)
Avocado
113 g
Baby Tomatoes
56 g
Arugula and Spinach Mix
2 unit(s)
Garlic, cloves
56 mL
Cream
(Contains: Milk)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)
1 tbsp
Red Wine Vinegar
(Contains: Sulphites)
1 unit(s)
Chicken Broth Concentrate
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
½ tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Heat a large non-stick pan over medium-high heat.
- While the pan heat ,pat turkey dry with paper towels, then, if applicable, cut into 2 (4) equal pieces on a separate cutting board.Season with salt and pepper.
- When hot, add 1/2 tbsp oil, then turkey. (NOTE: For 4 ppl, cook turkey in batches, using 1/2 tbsp oil per batch.) Pan-fry until golden-brown, 2-3 min per side.
- Remove from heat, then transfer turkey to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-10 min.**
- Cover loosely with foil and set aside to rest, 2-3 min.
- Meanwhile, peel, then mince or grate garlic.
- Halve tomatoes.
- Halve, pit, then peel avocado. Cut into 1/2-inch pieces.
- Add avocados, tomatoes, vinegar and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and pepper, then toss to combine.
- Place arugula and spinach mix over top. Do not toss until just before serving.
- Reheat the same pan (from step 1) over medium.
- When hot, add 1/2 tbsp (1 tbsp) butter, then garlic. Cook, stirring until butter melts and garlic is fragrant, 30 sec.
- Add 1/4 cup (1/2 cup) water, cream, mustard and broth concentrate. Bring to a simmer.
- Cook, stirring occasionally, until sauce thickens slightly, 2-3 min.
- Remove from heat.
- Thinly slice turkey.
- Stir any turkey resting juices into sauce. Season sauce with salt and pepper, then stir to combine.
- Toss salad to combine.
- Divide between plates, then sprinkle feta over top.
- Serve turkey alongside.
- Drizzle creamy mustard sauce over turkey.
