Turkey Breast with Pears | Honey Mustard Food Crayon

Recipe by Chef Jean-Philippe Desjardins

Turkey Breast with Pears, Brussels Sprouts, and Red Onions | Mustard and Honey Crayon

Ingredients for 4 people:

• 4 turkey breast cutlets
• 1/4 cup white wine
• A pinch of saffron
• 1/2 cup chicken broth
• 1/2 cup cream
• 1 pear (ripe but firm), peeled and cut into wedges
• 1 tbsp butter
• 1 red onion, thinly sliced
• 1 cup Brussels sprouts, halved (or quartered, depending on size)
• Salt and pepper

Preparation:

1. Add the saffron to the white wine and set aside (this step can be done the day before or a few hours before starting the recipe to extract maximum flavor).
2. Season and sear the turkey cutlets in a bit of butter in a pan.
3. Set aside.
4. Degrease the pan and deglaze with the white wine, reducing it almost to a dry state.
5. Add the chicken broth and reduce by half.
6. Then add the cream and reduce to the desired consistency.
7. On a baking sheet, season the Brussels sprouts and red onion and toss with olive oil.
8. Roast in the oven at 375°C (190°C) for 20-25 minutes (this can also be done in the pan).
9. Sauté the pear wedges in butter until golden brown.
10. Season.
11. Reheat the turkey cutlets, then top with the vegetables and pears.
12. Add the saffron sauce.
13. Shave a few slivers of the Mustard and Honey Crayon on top.