Turkey and Artichokes with Lemon Butter Sauce
Steamed Rice and Lemon-Roasted Asparagus
Ingredients
- ¼ cup all-purpose flour
- ½ tsp garlic powder
- 1½ lb turkey tenderloins, thinly sliced
- 3 Tbsp olive oil
- 1 (14.5-oz) can chicken broth
- 1 (13.75-oz) can quartered artichoke hearts, drained
- 2 Tbsp fresh lemon juice
- ¼ cup butter
Instructions
- Stir together flour and garlic powder in a shallow dish. Season turkey lightly with salt and pepper; dredge in flour mixture, shaking off excess.
- Cook turkey in hot oil in a large nonstick skillet over medium-high heat until browned. Remove from skillet, and keep warm.
- Add broth to skillet; bring to a boil, reduce heat, and simmer until reduced by half. Add artichokes and lemon juice; cook 1 minute.
- Return turkey to skillet, and cook 2 minutes. Add butter, and cook until melted. Serve over rice.
Side Dish Ingredients
- 1½ cups long-grain white rice
- 1 lb asparagus, trimmed
- 1 Tbsp olive oil
- 1 Tbsp fresh lemon juice
- 2 tsp whole-grain mustard
Side Dish Instructions
- Cook rice according to package directions.
- Preheat oven to 400°F. Arrange asparagus on a foil-lined rimmed baking sheet. Stir together oil, lemon juice, and mustard. Drizzle over asparagus, and toss. Season lightly with salt and pepper.
- Bake 10 minutes or until crisp-tender.
Budget Friendly Meal Plan
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