Stas is home from Ukraine!!! 🙂
Tuesday night, I planned on making a recipe from the new Cooking Light magazine – a chicken recipe. But then I realized that I needed to marinate the chicken for 8 hours… I didn’t have 8 hours. On to plan B!
I went onto the Cooking Light website and searched for a quick chicken recipe. This one immediately caught my eye – the ingredients sounded so strange together! Mustard, maple syrup, orange rind, onions, and dill?! Even though I knew it was risky, I had to try it!
I ended up buying turkey breasts for the recipe because they were cheaper than chicken breasts.
The verdict? Yummy! Even Stas liked it… and he normally doesn’t like sauces much. Or onions. Or sweet stuff 🙂
The best part was that it was quick – and I got to use up some of the maple syrup I had in the fridge from a Thanksgiving recipe! 🙂
Turkey Breast Cutlets with Maple-Mustard Dill Sauce
adapted from Cooking Light, November 2006
4 (6-ounce) skinless, boneless turkey breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped onion
6 tablespoons real maple syrup
1/4 cup Dijon mustard
1 tablespoon water
1 teaspoon chopped fresh dill
1 teaspoon grated orange rind
1. Place each turkey breast half between 2 sheets of plastic wrap; pound each to 1/4-inch thickness with a meat mallet. Sprinkle turkey evenly with salt and pepper. Heat a nonstick skillet over medium heat. Coat with cooking spray. Add turkey to pan and cook about 4 minutes on each side, or until done. Transfer turkey to a plate and cover with foil to keep warm.
2. Add onion to pan; cook for 1 minute. Add syrup, mustard, water, dill, and orange rind; cook for 1 minute, or until thoroughly heated, stirring frequently. Serve sauce over turkey.