Keto Turkey Skillet with Creamy Tomato Sauce, Fennel, and Olives

Instructions

1. 1

   1. Season the turkey fillets on both sides with salt and black pepper.

2. 2

   2. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Sear the turkey for 3 to 4 minutes per side, until nicely colored and almost cooked through. Transfer to a plate.

3. 3

   3. In the same skillet, add the remaining 1 tablespoon olive oil and the sliced fennel. Cook for 4 minutes, stirring, until it starts to soften and brown at the edges.

4. 4

   4. Add the butter and minced garlic. Cook for 30 seconds, just until fragrant.

5. 5

   5. Stir in the crushed tomatoes, chicken broth, dried oregano, and smoked paprika. Mix well and let it simmer gently for 3 minutes to concentrate the flavor.

6. 6

   6. Reduce the heat to medium-low and add the heavy cream, grated Parmesan, and green olives. Cook for 2 to 3 minutes, stirring, until the sauce is creamy and smooth.

7. 7

   7. Return the turkey to the skillet along with any accumulated juices. Cover and cook for 5 to 7 minutes more, or until the center of the turkey reaches 165°F / 74°C.

8. 8

   8. Add the fresh spinach and lemon zest. Stir gently for 1 minute until the spinach wilts and blends into the sauce.

9. 9

   9. Taste and adjust salt and pepper if needed. Serve hot, with extra Parmesan on top if desired.