Turkey Cutlets with Artichokes and Tomatoes
Elevate your weeknight dinner game with these savory Turkey Cutlets with Artichokes and Tomatoes, a quick and nutritious meal bursting with Mediterranean flavors. Tender turkey cutlets are seared to golden perfection and paired with a vibrant medley of artichoke hearts and juicy cherry tomatoes, all simmered in a tangy white wine and lemon-infused broth. Fragrant garlic, fresh thyme, and a sprinkle of parsley add layers of irresistible flavor, while the light sauce ties it all together beautifully. Ready in just 30 minutes, this elegant yet easy dish pairs wonderfully with rice, pasta, or crusty bread, making it a versatile option for a wholesome family dinner or an impressive meal for guests. Keywords: turkey cutlets recipe, Mediterranean dinner ideas, quick and healthy meals, artichoke and tomato skillet.
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Recipe Information
Ingredients
- 4 pieces Turkey cutlets
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 cup Canned artichoke hearts, drained and halved
- 1 cup Cherry tomatoes, halved
- 0.25 cup Dry white wine
- 0.5 cup Chicken broth
- 1 teaspoon Fresh thyme leaves
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the turkey cutlets on both sides with salt and ground black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the turkey cutlets to the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through. Transfer the cooked cutlets to a plate and cover with foil to keep warm.
In the same skillet, add the remaining 1 tablespoon of olive oil and the minced garlic. Sauté for 30 seconds until fragrant.
Add the artichoke hearts and cherry tomatoes to the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables are slightly softened.
Deglaze the skillet by pouring in the dry white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
Add the chicken broth and fresh thyme. Stir and let the mixture simmer for 3-4 minutes to reduce slightly.
Stir in the lemon juice and return the turkey cutlets to the skillet, nestling them in the sauce.
Cook for another 2-3 minutes, spooning the sauce over the cutlets to warm them through.
Sprinkle the chopped parsley over the top and serve immediately. Pair with a side of rice, pasta, or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 800 mg | 35% | |
| Total Carbohydrate | 13.0 g | 5% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 3.0 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 666 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
