Healthcare
Senior Living
Pan-Seared Turkey Breast with Carrot Puree and Roasted Asparagus
Slice and lightly pound turkey breast before dusting in flour and pan searing. Finish with a lemon-butter caper sauce and serve with angel hair pasta, garlic sautéed spinach, herbs and fresh lemon wedges.
1 cup(s)
All purpose flour
½ tsp.
Salt
¼ tsp.
Garlic powder
¼ tsp.
Onion powder
2 oz.
Angel hair pasta
4 oz.
Baby spinach
½ cup(s) +1 tbsp
Canola oil (divided)
3 clove(s)
Garlic, roasted
3
Lemon wheels, thinly sliced
Lemon and Caper Butter Sauce
¼ cup(s)
Cold salter butter, cut into small cubes
1 tbsp.
Lemon juice, freshly squeezed
1 tbsp.
Capers, strained from the brine
1 tbsp.
Garlic, minced
½ tsp.
Salt
¼ tsp.
Black pepper
1 tsp.
Canola oil
1 tsp.
Parsley and chives, finely chopped
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