Turkey Breast and Creamy Mustard Sauce
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Turkey Breast and Creamy Mustard Sauce

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.

Tags:
New
•Low CO2
•Quick
Allergens:
Milk
•Mustard
•Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

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 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)

sideBannerName

Nutrition Values

Calories680 kcal
Fat48 g
Saturated Fat16 g
Carbohydrate17 g
Sugar3 g
Dietary Fiber8 g
Protein49 g
Cholesterol165 mg
Sodium790 mg
Trans Fat0.5 g
Potassium1400 mg
Calcium200 mg
Iron2.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet
•Large Non-Stick Pan
•Aluminum Foil
•Measuring Spoons
•Medium Bowl
•Measuring Cups

Instructions

Cook turkey
1
  • 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. 
Prep
2
  • 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.
Make creamy mustard sauce
3
  • 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.
Slice turkey and finish creamy mustard sauce
4
  • Thinly slice turkey.
  • Stir any turkey resting juices into sauce. Season sauce with salt and pepper, then stir to combine.
Finish and serve
5
  • Toss salad to combine.
  • Divide between plates, then sprinkle feta over top.
  • Serve turkey alongside.
  • Drizzle creamy mustard sauce over turkey.