Turkey Scaloppini with Savoury Mushroom Sauce
with Roasted Brussels Sprouts and Potatoes
Nothing says comfort food like pan-roasted turkey and a hearty veggie medley of roasted Brussels sprouts and potatoes. Served with a drizzle of a rich mushroom pan sauce, you'll be licking your plate clean!
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Turkey Breast Portions
300 g
Yellow Potato
113 g
Mushrooms
3 tbsp
Sour Cream
(Contains Milk)
3 g
Garlic
1 unit
Chicken Broth Concentrate
1 tbsp
Unsalted Butter
(Contains Milk)
7 g
Chives
227 g
Brussels Sprouts
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Halve the Brussels sprouts. Cut potatoes into 1/4-inch pieces. Toss potatoes and Brussels sprouts with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Arrange evenly into a single layer. Season with salt and pepper. Roast in the middle of the oven, stirring halfway through cooking, until golden-brown, 22-24 min.
While the veggies roast, peel, then mince or grate garlic. Thinly slice the chives. Thinly slice mushrooms. Pat the turkey dry with paper towels, then season with salt and pepper.
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey. Cook, until golden-brown, 3-4 min per side.
Remove the pan from heat. Transfer turkey to another baking sheet. Roast in the top of the oven, until turkey is cooked through, 10-12 min.**
Heat the same pan (from step 3) over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then mushrooms and garlic. Cook, stirring often, until mushrooms soften, 2-3 min. Add 1/2 cup water (dbl for 4 ppl) and broth concentrate. Cook, stirring often, until sauce slightly thickens, 3-4 min. Remove pan from heat, then stir in sour cream and half the chives. Season with salt and pepper.
Divide turkey and roasted veggies between plates. Spoon mushroom sauce over top. Sprinkle with remaining chives.
