Prep 15 mins
Cook 15 mins
- 3 tablespoons all-purpose flour
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried marjoram
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground pepper
- 1 pinch cayenne
- 1 lb skinless turkey breast
- 3 teaspoons olive oil
- 1 large shallot, minced
- 1 cup apple cider or 1 cup unsweetened apple juice
- 2 tablespoons Dijon mustard
- In a shallow pan, combine flour, thyme, marjoram, 1/2 tsp.
- salt, 1/2 tsp.
- pepper and cayenne.
- Dredge turkey lightly in flour mixture.
- Discard any remaining flour mixture.
- In a large skillet, heat 1 tsp.
- oil over med-high heat.
- Add half the turkey and cook until golden outside and no longer pink inside, 1 to 2 minutes per side.
- Transfer to a plate and tent with foil to keep warm.
- Saute remaining turkey in another 1 tsp.
- oil; add to previous batch.
- Add remaining 1 tsp.
- oil to the skillet.
- Add shallot and cook, stirring, until softened, about 1 minute.
- Add cider (or juice) and mustard.
- Bring to a boil, scraping up any browned bits.
- Cook until liquid is reduced by half, about 4 minutes.
- Stir in any accumulated juices from the turkey.
- Season with salt and pepper.
- Arrange turkey on plate and spoon sauce over.
- Serve immediately.
I am giving this a four because I did not like this as much as my husband did. He would give it a 5, he raved about this dish all night and kept sneaking back into the fridge to eat the leftovers. It was very quick and easy to prepare.