Mediterranean Turkey Skillet

Last week of August. Tyler put in an offer on the house in Prattville. It was accepted. He is moving to Prattville in November.

I want to note that I am twenty-four years old and in three months the man I love will live three blocks from my apartment in the first house he has owned, which is also a house I have been shown room by room in photos and have opinions about and will walk to on Sunday mornings when the weather is good. This is not small. I am not going to pretend it is small.

I told Gloria on Sunday. She said: where is the house? I gave her the street name. She said: I know that house. She said: it has a good kitchen. She said: I know that sounds like a small thing. I said: it does not sound like a small thing to me. She smiled and said: no, I did not think it would.

I made a pan-seared chicken with a lemon and white wine reduction and roasted new potatoes and a bright herb salad and it was simple and very good and Tyler was at the table eating it and at one point he looked up and said: I am going to be three blocks away. He said it with a smile of the particular kind that means he has been thinking about it all week. I said yes. He said good. I said very good.

I wanted something that felt like the evening deserved — bright and simple and a little better than ordinary, without being fussy about it. This Mediterranean turkey skillet is what I keep coming back to when the food needs to say something without saying too much: fresh herbs, a good pan, the kind of meal that is easy enough to make on a weeknight but tastes like you meant it entirely.

Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min | Servings: 4

Ingredients

1 1/2 lbs turkey breast cutlets, pounded to even thickness
2 tablespoons olive oil, divided
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
4 cloves garlic, minced
1 cup cherry tomatoes, halved
1/2 cup kalamata olives, pitted and halved
1/4 cup sun-dried tomatoes, roughly chopped
1/2 cup low-sodium chicken broth
Juice of 1 lemon
1/4 cup fresh parsley, chopped
2 tablespoons fresh basil, torn
2 oz crumbled feta cheese, for serving

Instructions

Season the turkey. Pat turkey cutlets dry with paper towels. Season both sides with salt, pepper, oregano, and smoked paprika.
Sear the turkey. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add turkey cutlets in a single layer and cook 4—5 minutes per side until golden and cooked through. Transfer to a plate and tent loosely with foil.
Build the sauce. Reduce heat to medium. Add remaining tablespoon of olive oil to the same skillet. Add garlic and cook 30 seconds until fragrant. Add cherry tomatoes, kalamata olives, and sun-dried tomatoes, stirring to combine.
Deglaze and simmer. Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Simmer 5—6 minutes until the tomatoes soften and the sauce reduces slightly.
Finish and serve. Return turkey to the skillet and spoon the sauce over the top. Cook 1—2 minutes to warm through. Remove from heat, scatter parsley and basil over the top, and finish with crumbled feta. Serve immediately.

Nutrition (per serving)

Mediterranean Turkey Skillet — The Week Tyler Put in an Offer