Ingredients
1
lb uncooked turkey breast cutlets, about 1/4 inch thick
1/2
cup honey-Dijon dressing
1
cup baby-cut carrots, cut lengthwise in half
1/4
cup water
2
cups fresh sugar snap pea pods, strings removed
Preparation
Place turkey in shallow glass or plastic dish. Pour dressing over turkey; turn turkey to coat evenly. Cover dish; let stand 20 minutes at room temperature.
Spray 12-inch skillet with cooking spray; heat over medium heat. Drain dressing from turkey; pat turkey dry. Cook turkey in skillet 3 to 5 minutes, turning once, until brown.
Add carrots and water. Top turkey and carrots with pea pods. Cover; cook 7 to 9 minutes or until carrots are tender and turkey is no longer pink in center.
