• 1 lb. thinly sliced turkey breast cutlets*
  • 1 Tbsp olive oil
  • 1/2 Cup chicken or vegetable broth
  • 4 Tbsp butter, cut into 4 pieces
  • 2 Tbsp of The Pantry Club® Cucumber Dill Gourmet Dip Mix Seasoning
  • Garnish with sprigs of parsley

* You can use chicken breast cutlets if you prefer


Heat a large cast iron skillet over medium heat, add the olive oil and swirl to coat the pan.

Season the turkey breast cutlets* with a touch of salt and pepper on both sides. Once the pan is nice and hot, add the turkey cutlets and sear for about 1 minute on each side, then remove them from the skillet and put them on a covered plate. You might have to do this in batches if your skillet is not large enough to fit them all in at once.

Once all the turkey is cooked, slightly turn down the heat to medium-low and pour in the broth and use a spatula to scrap the bottom of the pan to loosen all the browned bits. Sprinkle the Cucumber Dill into the broth and mix in. Once the liquid has reduced, add in the butter, stirring until the butter melts.

Add the cutlets back into to the pan, including any juices that may have collected at the bottom of the plate. Coat the turkey with the sauce and let simmer a couple more minutes, until the turkey is heated through again.

Goes nicely with potatoes and your favorite vegetable.

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