Ingredients:
3 tablespoons all-purpose flour
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 pinch cayenne
1 lb skinless turkey breast
3 teaspoons olive oil
1 large shallots, minced
1 cup apple cider or 1 cup unsweetened apple juice
2 tablespoons Dijon mustard
Directions:
In a shallow pan, combine flour, thyme, marjoram, 1/2 tsp.
salt, 1/2 tsp.
pepper and cayenne.
Dredge turkey lightly in flour mixture.
Discard any remaining flour mixture.
In a large skillet, heat 1 tsp.
oil over med-high heat.
Add half the turkey and cook until golden outside and no longer pink inside, 1 to 2 minutes per side.
Transfer to a plate and tent with foil to keep warm.
Saute remaining turkey in another 1 tsp.
oil; add to previous batch.
Add remaining 1 tsp.
oil to the skillet.
Add shallot and cook, stirring, until softened, about 1 minute.
Add cider (or juice) and mustard.
Bring to a boil, scraping up any browned bits.
Cook until liquid is reduced by half, about 4 minutes.
Stir in any accumulated juices from the turkey.
Season with salt and pepper.
Arrange turkey on plate and spoon sauce over.
Serve immediately.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.