Creamy Dijon Turkey Breast

January 12, 2020 2 Comments

Creamy Dijon Turkey Breast


Creamy Dijon Turkey Breast

This delicious dish serves 2, looks great and is really easy to make. How about you make it a date night in tonight?


  • 2 boneless. skinless fresh Turkey Breast
  • Flour for dredging
  • 1 small cooking Onion, finely chopped
  • 2 tbsp. Well Seasoned Olive Oil, divided*
  • 2 tbsp. Butter, divided
  • 1 tbsp fresh Rosemary, minced
  • ½ cup dry White Wine
  • 4 cloves Garlic minced
  • 3 tbsp. Dijon Mustard*
  • 1 cup Whipping Cream
  • Salt & Pepper to taste*
    • *Available from Well Seasoned


  1. Cut the turkey breasts in half lengthwise (butterfly) and then in half again, so you're left with four fairly thin cutlets. Dredge each piece in flour.
  2. Heat 1 tbsp. olive oil and 1 tbsp. butter over medium-high heat in a large skillet.
  3. Fry the turkey for about 4 minutes per side until it starts to get golden brown, remove it from the pan and set it aside on a clean plate to rest.
  4. To the same pan, add the rest of the oil & butter. Sauté the onion and garlic just until translucent and fragrant, add the rosemary and deglaze the pan with the wine. Stir to combine. Add the mustard and cream, stir to combine.
  5. Add the turkey back in the pan. Cook for about 10 minutes over medium heat until the turkey is cooked through and the sauce has thickened.
  6. Season with salt and pepper as desired.
Serves 2

    Prep Time:

    15 Minutes

    Cook time: 25 Min

    Recipe photo credit: Benjamín Núñez González

    2 Responses


    January 17, 2020

    Thanks Dianne! We have edited/fixed the recipe! Only 2 turkey breasts are needed. Thanks for flagging this for us! – Kay.


    January 17, 2020

    I am interested. In this recipe but something is not right to turkey breasts to feed two people. That is a lot of meat!

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