- 1/3 cup toasted slivered almonds
- 3 Tbsp panko breadcrumbs
- 1/2 tsp each kosher salt, black pepper
- 4 boneless turkey breast steaks
- 2 Tbsp olive oil
- 1/4 cup dry sherry
- 4 tsp all purpose flour
- 1 cup low sodium chicken broth
- 1 Tbsp unsalted butter
- 1/4 cup toasted slivered almonds
- Chopped fresh parsely
- Preheat oven to 250
- Pulse 1/3 cup of toasted almonds in a mini food processor or coffee grinder until finely ground. Dredge turkey breasts in almond mixture.
- Heat oil in a saute pan over medium high heat, 2 minutes. Saute tenderloins until golden (about 5 minutes) Flip and saute until meat registers 165 on an instant read thermometer, 5-8 minutes more. Remove turkey from pan, transfer to a baking sheet, and keep warm in the oven.
- Whisk sherry and flour together to form a slurry. Return pan to stovetop over medium high heat.
- Deglaze pan with broth, scraping up brown bits from the bottom. Stir in slurry, whisking constantly to prevent lumps. Boil 1 minute to eliminate flour taste, then simmer to thicken slightly. Stir in butter until melted, then add 1/4 cup of almonds and parsley.
Herbed Mashed Potatoes
Ingredients
- 6 red medium skinned potatoes scrubbed and quartered
- 2 Tbsp low fat cream cheese
- 2 Tbsp snipped fresh chives
- 1 clove minced garlic
- 1/2 Tbsp creamy horseradish
- pinch of kosher salt to taste
- black pepper to taste
- Boil potatoes until tender
- Mash and add the rest of the ingredients. Adjust seasonings to taste.
