Apple Cider Turkey
- 1 lb boneless, turkey breast
- 1/2 tsp salt, divided
- 1/2 tsp ground pepper, divided
- 2 tbsp extra-virgin olive oil, divided
- 2 cups Granny Smith apples, peeled and thickly sliced
- 1/3 c finely chopped shallots
- 1 tsp fresh thyme
- 1/2 c unsalted chicken broth
- 1 tbsp reduced fat sour cream
- 1 tbsp chopped fresh parsley
- Season turkey with 1/4 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the turkey and cook, flipping once, until browned, about 3 minutes per side. Remove turkey from skillet and set aside.
- Reduce heat to medium. Add the remaining 1 tablespoon oil, apples, shallot and thyme to the pan. Cook, stirring, until softened, 2 to 3 minutes. Add apple cider and broth; bring to a simmer. Cook until slightly thickened, about 3 minutes.
- Return the turkey and any accumulated juices to the pan; adjust heat to maintain a simmer. Cook until an instant-read thermometer inserted in the thickest part of the chicken registers 165°F, 3 to 4 minutes. Transfer the turkey to a platter. Stir sour cream, parsley and the remaining 1/4 teaspoon each salt and pepper into the sauce. Spoon the sauce over the turkey.
Recipe adapted from EatingWell Magazine.
These blogs are written by members of the CHI Health Nutrition Services team.
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