{"id":52814,"date":"2021-04-21T14:18:23","date_gmt":"2021-04-21T20:18:23","guid":{"rendered":"https:\/\/isobaresoffit.com\/?p=52814"},"modified":"2021-04-21T14:18:25","modified_gmt":"2021-04-21T20:18:25","slug":"pan-seared-turkey-breast-with-a-saffron-cream-sauce","status":"publish","type":"post","link":"https:\/\/isobaresoffit.com\/2021\/04\/21\/pan-seared-turkey-breast-with-a-saffron-cream-sauce\/","title":{"rendered":"Pan-Seared Turkey Breast with a Saffron Cream Sauce"},"content":{"rendered":"
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Pan-Seared Turkey Breast with a Saffron Cream Sauce<\/h2>\n
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Turkey is something that is very versatile and served year-round in many places where we have traveled, but here in the United States it seems to be reserved for holidays. For this particular recipe, we chose to use a deboned turkey breast with the skin on. We also seasoned it with saffron, which certainly reminded us of our time in Morocco. <\/span><\/div>\n
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Prep Time <\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course <\/span>Main Course<\/span><\/div>
Cuisine <\/span>American<\/span><\/div><\/div>\n<\/div>\n
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Servings <\/span>4<\/span> people<\/span><\/span><\/div><\/div>\n<\/div>\n<\/div>\n

Equipment
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  • Cast-Iron Skillet<\/div><\/li><\/ul><\/div>\n

    Ingredients
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    • 1<\/span> Turkey Breast<\/span> deboned with the skin on<\/span><\/li>
    • 1<\/span> Shallot<\/span> sliced thin<\/span><\/li>
    • 1<\/span> clove<\/span> Garlic<\/span> minced<\/span><\/li>
    • 2<\/span> cups<\/span> Turkey or Chicken Stock<\/span><\/li>
    • 1\/4<\/span> tsp<\/span> Saffron<\/span><\/li>
    • 1\/2<\/span> cup<\/span> Heavy Cream<\/span><\/li>
    • 2<\/span> tbsp<\/span> Olive Oil<\/span><\/li>
    • Salt and Pepper<\/span> to taste<\/span><\/li>
    • 2<\/span> tbsp<\/span> Parsley<\/span> for garnish<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions
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