Turkey with Almond Butter
Submitted by gaye
Flour-dusted turkey breast slices pan-fried in butter until golden, finished with toasted almonds and a bright lemon pan sauce. An elegant 30-minute dish inspired by classic French amandine.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis is turkey amandine, and it belongs in your regular rotation.
Thin slices of roasted turkey breast get a light flour coating and pan-fry in butter until golden on both sides. Sliced almonds toast separately in the same skillet for a nutty crunch.
A quick lemon and water sauce hits the hot pan, picks up all the browned butter bits, and gets poured over the turkey along with those golden almonds. Simple, elegant, and on the table in 30 minutes.
Kitchen Tips
- Slice the turkey thin so it heats through quickly without drying out
- Brown the almonds first and set aside so they stay crunchy
- Work in batches so the pan stays hot and the turkey sears instead of steaming
- A glass of crisp white wine pairs beautifully with the lemony butter sauce
Ingredients
Directions
Cut turkey into eight ¼ inch slices.
Coat with flour, set aside.
Lightly brown almonds in 1 tablespoon butter in large skillet; set aside.
Melt another tablespoon of butter in skillet.
Heat half of turkey 2 to 3 minutes on each side or until lightly browned.
Place turkey on serving platter, cover to keep warm.
Repeat with remaining butter and turkey.
Combine lemon, water and almond in skillet; heat briefly.
Pour over turkey.
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