Turkey Breast with Glazed Carrots
This dish is packed with lean protein from the turkey and beta-carotenes from the carrots, a powerful antioxidant.
Serve this dish with brown rice for added fiber.
- 14 ounces carrots (baby or tender)
- 1 shallot (clove)
- 4 teaspoons olive oil
- 6 ½ fluid ounces chicken stock (unsalted)
- 8 ½ ounces turkey breasts
- salt (kosher)
- Black pepper (freshly ground)
- 1 lemon
- 4 Sage (fresh leaves)
- 6 Basil (fresh leaves)
- 2 tablespoons Whipped cream
- ¼ teaspoon cocoa powder (alternatively flour)
- 1 teaspoon Maple syrup
Peel the carrots if not peeled already and thinly slice diagonally. Peel the shallot and finely chop. Heat 2 teaspoons oil in a skillet, add the shallots and cook over low heat until tender. Add the carrots and saute 2-3 minutes. Add 5 tablespoons of the stock, cover and cook over low heat, stirring occasionally until the carrots are tender, about 7 minutes.
Cut the turkey breast into 1/4-inch thin slices or strips. Heat the remaining oil and saute the turkey about 1 minute per side. Remove, reserve the pan and season the turkey with salt and pepper, set aside. Juice the lemon. Add the lemon juice and the remaining stock to the pan drippings and cook over medium heat, stirring occasionally for 5 minutes.
Cut the sage and basil leaves into fine strips. Stir together the cream and cocoa powder (or flour), and stir into the simmering stock and cook, stirring until lightly thickened. Stir in the sage. Heat the meat in the sauce briefly. Stir the maple syrup into the carrots, season with salt, pepper. Sprinkle the meat with the basil. If desired, serve with whole wheat noodles.