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Turkey Breast with Lemon Butter Serves 6 1 (2 1/2-pound) boneless, skinless turkey breast Salt and freshly ground black pepper, to taste 2 tablespoons extra virgin olive oil 6 tablespoons unsalted butter, cold 10 shallots, finely diced Juice of 1 1/2 lemons 1/2 cup chicken stock 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon chopped fresh Italian parsley Sautéed Mustard Greens (see recipe below), for serving Carefully trim turkey of any tendons or cartilage and slice across grain into 1/2-inch slices. Place slices between 2 layers of plastic wrap and flatten by pounding until 1/4-inch thick. Season all over with salt and pepper. Heat olive oil in a large, heavy skillet over high heat. Sauté turkey about 1 minute per side and set aside in a warm place. Melt 3 tablespoons butter in a medium sauté pan over medium-high heat. Cook shallots until soft, about 2 minutes. Add lemon juice and chicken stock, and bring to a boil. Reduce by half. Break remaining cold butter into small pieces and whisk into pan until smooth. Remove from heat. Stir in salt, pepper, and parsley and reserve. Arrange cooked turkey escalopes over individual beds of Sautéed Mustard Greens. Spoon over with lemon butter sauce. Serve immediately. Sautéed Mustard Greens 1 bunch mustard greens 2 tablespoons unsalted butter Salt and freshly ground black pepper, to taste Trim greens of any tough stems. Wash and dry. Roll leaves into a tight, long cylinder and cut across roll in 1/4-inch slices. Melt butter in a medium sauté pan over high heat. Sauté greens with salt and pepper just until wilted, about 2 to 3 minutes. Serve immediately. |
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