Turkey Breast and Creamy Mustard Sauce

Name: Turkey Breast and Creamy Mustard Sauce with Arugula, Feta and Tomato Salad
Total time: 25 min
Yield: 2
Cuisine: Latin
Ingredients: 340 g Turkey Breast Portions; ½ cup Feta Cheese, crumbled; 1 unit Avocado; 113 g Baby Tomatoes; 56 g Arugula and Spinach Mix; 2 unit Garlic, cloves; 56 mL Cream; 1 tbsp Whole Grain Mustard; 1.5 tbsp Oil*; 1 tbsp Red Wine Vinegar; 1 unit Chicken Broth Concentrate; ½ tbsp Unsalted Butter*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Arugula, Feta and Tomato Salad

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Our velvety mustard sauce is a perfect match for turkey. It's served over a salad of peppery arugula with creamy avocados, ripe baby tomatoes and crumbly feta.

Tags:

Quick

Allergens:

Milk

•Mustard

•Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes

Cooking Time

DifficultyMedium

Ingredients

serving amount

340 g

Turkey Breast Portions

½ cup

Feta Cheese, crumbled

(Contains Milk)

1 unit

Avocado

113 g

Baby Tomatoes

56 g

Arugula and Spinach Mix

2 unit

Garlic, cloves

56 mL

Cream

(Contains Milk)

1 tbsp

Whole Grain Mustard

(Contains Mustard)

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

1 unit

Chicken Broth Concentrate

Not included in your delivery

1.5 tbsp

Oil*

½ tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories700 kcal

Fat48 g

Saturated Fat17 g

Carbohydrate17 g

Sugar3 g

Dietary Fiber8 g

Protein49 g

Cholesterol165 mg

Sodium730 mg

Trans Fat0.5 g

Potassium1450 mg

Calcium200 mg

Iron2.25 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Large Non-Stick Pan

•Paper Towel

•Aluminum Foil

•Measuring Spoons

•Medium Bowl

•Measuring Cups

Instructions

PDF

Before starting, preheat the oven to 425°F. Wash and dry all produce. Heat a large non-stick pan over medium heat.While the pan heats, pat turkey dry with paper towels. Season with salt and pepper.When hot, add 1/2 tbsp oil, then turkey. (NOTE: For 4 ppl, cook in batches, using 1/2 tbsp oil per batch.) Pan-fry until golden-brown, 1-2 min per side.Remove from heat, then transfer turkey to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-10 min.** Cover loosely with foil and set aside to rest, 2-3 min.

Meanwhile, peel, then mince or grate garlic. Halve tomatoes.Peel, pit, then cut avocado into 1/2-inch pieces.Add avocados, tomatoes, vinegar and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and pepper, then toss to combine. Place arugula and spinach mix over top. Do not toss until just before serving.

Reheat the same pan (from step 1) over medium.When hot, add 1/2 tbsp (1 tbsp) butter, then garlic. Cook, stirring until butter melts and garlic is fragrant, 30 sec.Add 1/4 cup (1/2 cup) water, cream, mustard and broth concentrate. Bring to a simmer.Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Remove from heat.

Slice turkey and finish creamy mustard sauce

Thinly slice turkey. Stir any turkey resting juices into sauce. Season with salt and pepper, to taste.

Toss salad to combine. Divide between plates, then sprinkle feta over top.Top salad with turkey.Drizzle creamy mustard sauce over turkey.

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