Seared Turkey Medallions with Mustard Tarragon Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Lean turkey medallions pan-seared and finished with a tangy mustard tarragon sauce, perfect for a low-carb high-protein meal. This French-inspired low-carb recipe (high protein), ready in about 20 minutes, pairs skinless turkey breast medallions, Dijon mustard, fresh tarragon leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 15 min Serves 2 French cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tablespoon olive oil in a non-stick skillet over medium-high heat until shimmering. Season 8 ounces of skinless turkey breast medallions with 1/4 teaspoon salt and 1/4 teaspoon black pepper and place them in the skillet. Sear for 3-4 minutes per side until golden brown and cooked through.
  2. Step 2: Remove the turkey medallions and set aside, keeping them warm. Reduce heat to medium and add 1 minced garlic clove to the same skillet, sautéing for 30 seconds until fragrant.
  3. Step 3: Stir in 2 tablespoons Dijon mustard and 1/4 cup chicken broth, scraping up any browned bits from the pan. Let the sauce simmer gently for 2 minutes until slightly thickened.
  4. Step 4: Stir in 1 tablespoon chopped fresh tarragon leaves and 1 teaspoon lemon juice, mixing thoroughly. Return the turkey medallions to the pan and spoon sauce over them to coat before serving.

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