Cranberry Spinach Turkey

I already know...worst. recipe name. ever. Whatever. Once you taste it, you're not going to care what it's called. If you object to using heavy cream in this recipe, just substitute coconut milk (it'll be our little secret). 

I threw this together really quick last night, so some of the measurements may be off a bit. I promise you I'll be making this again and if anything's wrong, I'll update and share. Without further adieu, may I present to you:

Cranberry Spinach Turkey: An Experiment

In a heavy skillet, heat two tablespoons of coconut oil, a quarter cup of heavy cream, a teaspoon of minced garlic, a tablespoon of chopped chives and two tablespoons of cranberries over a medium high flame.

While that's getting all hot and bothered, take four turkey breast cutlets and season 'em up with the dry ingredients left over. Use as much or as little as you like. I have a thing for mint and rosemary, so I used a ton of it.

By the time you're done with that, it'll be time to throw 'em in the pan. Cook them for about five minutes per side (depending on the thickness). When you're just about to pull them off, throw in two BIG handfuls of spinach. Once the leaves are nice and limp, you're good to go! Enjoy, folks.

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