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See 5 recipes Download free cookbookHoney Mustard Turkey with Carrot Herb Rice
Honey Mustard Turkey Rice
Golden turkey cutlets in a bright, creamy honey mustard pan sauce, served over fluffy rice folded with sweet carrots, parsley, and lemon.
Prep Time:20 minCook Time:30 minTotal Time:50 minServings:4Difficulty:Easy
This skillet dinner pairs quick-cooking turkey cutlets with a sauce that balances whole-grain mustard, honey, lemon, and a modest splash of cream. The sauce is tangy rather than overly sweet, with enough body to coat the turkey and season the rice beneath it.
Carrots cook alongside the rice instead of in a separate pan. Grating them helps them soften at the same rate as the grains, while parsley and lemon zest added at the end keep the side fresh and colorful.
A light dusting of flour helps the turkey brown and gives the pan sauce a silky finish. Cook the cutlets in two batches if necessary; leaving space around each piece prevents steaming and creates the browned bits that flavor the sauce.
The meal is substantial enough for dinner but straightforward enough for a weeknight. Spoon the sauce over the turkey just before serving so the cutlets remain juicy and the rice catches every bit of the mustardy pan juices.
Nutrition (per serving)
Calories:610 kcal
Protein:43 g
Carbs:68 g
Fat:18 g
Directions
-
1
Rinse the rice under cool water until the water runs mostly clear. Combine it with 2 cups chicken broth, the grated carrots, and 1/4 teaspoon salt in a medium saucepan.
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2
Bring the rice to a boil, stir once, then cover and reduce the heat to low. Cook for 16 minutes, remove from the heat, and let stand covered for 10 minutes.
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3
Finely zest the lemon, then squeeze 2 tablespoons juice. Fluff the rice with a fork and fold in the lemon zest, parsley, and 1 tablespoon lemon juice; cover to keep warm.
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4
Pat the turkey dry and season both sides with 3/4 teaspoon salt and the black pepper. Sprinkle with the flour and turn to coat lightly, shaking off any excess.
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5
Heat the olive oil in a large skillet over medium-high heat. Cook the turkey in a single layer for 3 to 4 minutes per side, until golden and the center reaches 165°F; transfer to a plate.
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6
Reduce the heat to medium. Add the shallot to the skillet and cook for 2 minutes, stirring and scraping up the browned bits, until softened.
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7
Whisk in the remaining 1/4 cup broth, whole-grain mustard, honey, cream, remaining 1 tablespoon lemon juice, and remaining 1/4 teaspoon salt. Simmer for 2 to 3 minutes, until the sauce lightly coats a spoon.
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8
Return the turkey and any collected juices to the skillet. Turn each cutlet in the sauce and warm for 1 minute, then serve over the carrot herb rice with the remaining sauce spooned on top.
Ingredients
- Long-Grain White Rice:1 1/4 cups
- Low-Sodium Chicken Broth:2 1/4 cups
- Medium Carrots, Coarsely Grated:2 pieces
- Lemon:1 piece
- Flat-Leaf Parsley, Chopped:1/3 cup
- Turkey Breast Cutlets:1 1/2 pounds
- Fine Sea Salt:1 1/4 teaspoons
- Black Pepper:1/2 teaspoon
- All-Purpose Flour:2 tablespoons
- Extra-Virgin Olive Oil:2 tablespoons
- Shallot, Finely Chopped:1 piece
- Whole-Grain Mustard:3 tablespoons
- Honey:1 1/2 tablespoons
- Heavy Cream:1/3 cup
Tips & Notes
- If the cutlets vary in thickness, gently pound the thickest portions so they cook at the same rate.
- Keep the rice covered during its 10-minute rest; the trapped steam finishes the grains without making them mushy.
- For a sharper sauce, add another teaspoon of lemon juice after removing the skillet from the heat.
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