Turkey Breast with Buttery Citrus Sauce
Make a second batch of the buttery citrus sauce to serve with the turkey on reheating day, and pour over the cutlets before serving.
INGREDIENTS | SERVES 2–4
- 1 pound boneless, skinless turkey breast
- Salt and pepper to taste
- ½ cup scallions, minced
- ½ cup orange juice
- 1 teaspoon orange zest
- 1 tablespoon lemon juice
- ½ cup butter, softened
With a meat mallet, flatten turkey breast. Season with salt and pepper on each side.
In saucepan, over medium-low, heat scallions and orange juice for 5 minutes.
In food processor, add orange zest, lemon juice, and butter. Slowly pour in orange juice and scallions and process until smooth.
Put turkey breast in freezer bag and add butter mixture. Seal the bag, and squish it with your hands to cover turkey with butter sauce. Freeze.
Defrost turkey in the refrigerator overnight. Discard marinade. In a skillet over medium-high heat, brown the turkey approximately 3 minutes on each side until fully cooked.
Calories: 314 | Fat: 24g | Protein: 18g | Sodium: 1497mg | Carbohydrates: 8g | Fiber: 0g