Rosemary, Thyme & Lemon Turkey Filets

Only about 15 min. from start to finish, this is a satisfying and delicious French-inspired dish with a classic combo of flavors. Roasted green beans make a perfect accompaniment!

Serves 4; 15 min. prep.

Ingredients

• 1 lb. Koch’s turkey filets, thinly sliced

• Salt & Pepper

• 1 tbsp olive oil

• 1/4 cup dry white wine

• 4 tbsp butter, cut into 4 pieces

• 1/3 cup chicken broth

• 2 rosemary, sprigs fresh

• 3 thyme, sprigs fresh

• 2 Tbsps lemon juice

• 1 Tbsp capers (optional)

Instructions

1. Heat a large cast iron skillet over medium heat, add the olive oil and swirl to coat the pan.

2. Season the turkey filets with salt and pepper on both sides. Once the pan is nice and hot, add the turkey and sear for about 1 minute on each side, then remove from skillet to a plate to keep warm. You might have to do this in batches if your skillet is not large enough to fit them all in at once.

3. Once all the turkey is cooked, pour in the white wine and use a spatula to scrape the bottom of the pan to loosen all the browned bits. Once the liquid has reduced, lower the temperature to medium-low and add in the butter, stirring till the butter melts. Add in the chicken broth, rosemary and thyme and simmer for a couple minutes. Stir in the lemon juice.

4. Add the turkey breast cutlets back to the pan, including any juices that may have collected at the bottom of the plate. Coat the turkey with the sauce and let simmer a couple more minutes, until the turkey is heated through again. Check salt & pepper and adjust to taste. Top with capers, if using. Enjoy!

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