Hillshire Farm turkey breast becomes dinner with a quick pan sauce built from its own juices. The meat is already cooked and sliced, so you are mostly managing heat and building flavour in one pan. Serve over rice to catch the sauce.

Serves 2. 20 minutes, 18 at the stove.

About 150 calories a serving, 3 g protein, 7 g carbohydrate, 13 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Mince 1 clove garlic and dice 1/4 medium onion. Heat 2 tablespoons butter in a medium pan over medium heat until it foams, then add the onion and garlic. Cook until the onion softens, about 3 minutes, stirring often.3 min
2. Pour 1/2 cup white wine or broth into the pan, scraping the bottom to lift any browned bits. Bring to a simmer and let it reduce by half, about 4 minutes, while you slice the turkey breast.4 min
3. Stir in 2 tablespoons Dijon mustard and taste for salt and pepper. Add the sliced turkey breast to the pan and turn each slice to coat with sauce. Warm through for 2 minutes and serve over rice.2 min

Note Swap white wine for chicken broth if you prefer. Leftovers keep for two days covered; reheat gently over low heat. Serve with rice, egg noodles, or roasted vegetables to soak up the sauce.