Keto Turkey Skillet with Blue Cheese-Leek Cream and Roasted Brussels Sprouts

Instructions

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   1. Preheat the oven to 220°C / 425°F. Toss the Brussels sprouts with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and half of the fresh thyme. Spread on a tray and roast for 20 to 22 minutes, stirring halfway through, until browned on the edges and tender.

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   2. While the sprouts roast, pat the turkey cutlets dry with paper towels and season them on both sides with the remaining salt and black pepper.

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   3. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 15 g butter. Sear the turkey cutlets for 3 to 4 minutes per side, until well browned and cooked through. Transfer to a plate and keep warm.

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   4. In the same skillet, reduce to medium heat and add the remaining 15 g butter. Add the leek and cook for 3 to 4 minutes, stirring, until softened. Add the garlic and cook for 30 seconds more.

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   5. Add the Dijon mustard and stir well into the leek. Pour in the chicken broth and scrape the bottom of the skillet to release the browned bits. Cook for 2 minutes so it reduces slightly.

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   6. Stir in the heavy cream, crumbled blue cheese, remaining fresh thyme, and lemon zest. Cook over medium-low heat for 2 to 3 minutes, stirring, until the sauce is creamy and smooth.

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   7. Return the turkey cutlets to the skillet and cook 2 minutes more, spooning the sauce over them so they absorb the flavor.

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   8. Serve the turkey topped with the blue cheese-leek cream, alongside the roasted Brussels sprouts.

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   9. If desired, let the turkey rest for 2 minutes before serving so the juices redistribute and the sauce clings better.