We had this delicious meal for dinner tonight: pan-seared {chicken} in wine sauce, roasted cauliflower, salad greens and quinoa*
recipe for the chicken:
1 small boneless, skinless turkey {or chicken} breast half (about 2 pounds)
Coarse salt and ground pepper
2 tablespoons olive oil
2 cups dry white wine, such as Sauvignon Blanc
1/4 cup Dijon mustard
1/4 cup chopped fresh parsley
Directions
Cut turkey, skinned side down, into 8 cutlets (see note). Cover with plastic wrap, and lightly pound cutlets with a meat mallet or bottom of a heavy skillet until inch thick. Season with salt and pepper.
In a large skillet, heat 1 tablespoon oil over high. Working in batches, cook cutlets until browned and opaque throughout, 2 to 3 minutes per side (add 1 tablespoon oil when needed). Transfer to a plate, and cover loosely with foil.
Add wine to skillet, and bring to a boil. Cook, scraping up browned bits with a wooden spoon, until reduced to 1/2 cup, 6 to 8 minutes. Whisk in Dijon; bring to a simmer. Remove from heat; stir in parsley, and season with salt and pepper. Top turkey with sauce.
*Here's an article on quinoa http://www.wholeliving.com/article/power-foods-quinoa?autonomy_kw=quinoa
6 comments:
Yum, Yum!
Amie, we love quinoa. In the summer, we love to roast cherry tomatos and squashes and make a quinoa salad (I'm sure that recipe will make an appearance in a few months).
Also, we can't get enough roasted cauliflower! Try it on pizza.
Thanks for sharing the recipe.
I do have some recipes for quinoa in salad that I'm excited to try. The roasted cauliflower is also delish in a salad, with roasted sweet potatoes!
Looks yummy, of course.
I am surprised you can even buy quinoa in OK though... ha, ha.:)
I actually got it at Central Market in TX!!!!!
I knew it!
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