Juicy Turkey Breast and Sweet Carrots
It's been a hell of a week, setting up yet another bakery and moving to a new home.. I have been up and running since the crack of dawn and only getting home quite late in the evening, which means that I'm just too tired to cook dinner.. But I miss my little kitchen, and not cooking regularly makes me loose my balance.. It's therapeutic for me, especially when there is so much going on. So yesterday, in between meetings, I went home for a quick hour and made myself lunch :)
Serves 2
- 2 turkey breasts
- 1 medium onion, chopped
- 1 pack of baby carrots, sliced in half
- 1 pack of cherry tomatoes, sliced in half
- 1 TBL Dijon mustard
- a few fresh sage leaves
- 1 tsp of brown sugar
- 1/2 cup of chicken stock
Preheat oven to 200C
Rub the turkey breasts with the Dijon mustard, season with salt, pepper and set aside.. In sauce pan, heat some olive oil and butter, brown the onions, add the carrots, and sauté for a few minutes before adding the chicken stock.. Cover and cook on medium heat for 15-20 minutes (stirring occasionally), or until the carrots are slightly tender.. Add the tomatoes, sugar, salt and pepper to taste, and cook for another few minutes..
In a pan (griddle pan if you have), heat some olive oil and butter.. Sauté a few sage leaves, then sear the turkey breasts for a minute on each side, and place them in the oven for about 7 - 8 minutes.. Once they're done, place one breast per plate and add a generous amount of the sweet veggies.. Enjoy!
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