Tarragon chicken with creamy white beans
Tender chicken in a creamy white bean sauce with fresh tarragon.
About 30 min · 375 kcal · 43 g protein per serving
One pan
Maple-Dijon turkey with apple and cabbage
Turkey cutlets with a restrained maple-mustard glaze and tender apple cabbage.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm the cabbage softens in 8 to 10 minutes with 80 ml of water
- Photograph the finished plate
- Time
- About 45 min
- estimated
- Serves
- 2
- see below
- Energy
- 380 kcal
- per serving
- Protein
- 37 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains mustard. Check the labels on packaged ingredients:
- Dijon mustard. Many Dijon mustards also declare sulphites; check the label.
Cooking steps
Put the potatoes in a pan of cold water, bring to the boil and simmer for 15 to 20 minutes, until tender. Drain.
Meanwhile, warm half the oil in a frying pan with a lid over medium heat. Add the cabbage, apple and water, cover and cook for 8 to 10 minutes, stirring once, until the cabbage is tender. Tip into a bowl and keep warm.
Wipe the pan, warm the rest of the oil over medium heat and cook the turkey cutlets for 4 to 5 minutes on each side, until cooked through.
Cooked when: 74°C / 165°F in the thickest part. A food thermometer is the reliable way to tell.
Mix the mustard and maple syrup with a spoonful of water. Take the pan off the heat, pour the glaze over the turkey and turn the cutlets to coat them.
Serve the turkey with the cabbage, apple and potatoes, with any glaze left in the pan spooned over.
The useful detail
Add the glaze near the end so its sugar does not burn. Off the heat, the pan is still hot enough to thicken it around the meat without catching.
Make it work for you
One serving is 140 g of turkey (raw weight) with half the cabbage and potatoes. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Chicken breast instead of turkey
A little richer, with the same safe endpoint.
Per serving: about 10 kcal more, about 2 g less protein, about 2 g more fat.
Sweet potato instead of potato
Sweeter, which doubles up with the apple and glaze. Boil it for a few minutes less.
Per serving: about 10 kcal more, about 1 g less protein, about the same fat.
Wholegrain mustard instead of Dijon
Milder and with more texture in the glaze. It still contains mustard, and the nutrition is not recalculated.
Allergens: Still contains mustard.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A lean cutlet with a vegetable side and potatoes. The glaze is 10 ml of maple syrup between two people, counted in the figures below.
| Energy | 380 kcal |
|---|---|
| Protein | 37 g |
| Fat | 7 g |
| of which saturates | 1 g |
| Carbohydrate | 43 g |
| of which sugars | 16 g |
| Fibre | 7 g |
| Sodium | 240 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| potatoes | 250 g | FDC 170026Potatoes, flesh and skin, raw | 193 kcal | 5.1 g |
| rapeseed or other neutral oil | 9 g | FDC 172336Oil, canola | 81 kcal | 0.0 g |
| cabbage | 200 g | FDC 169975Cabbage, raw | 50 kcal | 2.6 g |
| apples | 150 g | FDC 171688Apples, raw, with skin (Includes foods for USDA's Food Distribution Program) | 78 kcal | 0.4 g |
| water | 80 g | No energy | 0 kcal | 0.0 g |
| turkey breast | 280 g | FDC 171098Turkey, whole, breast, meat only, raw | 319 kcal | 66.2 g |
| Dijon mustard | 10 g | FDC 2710085Mustard | 7 kcal | 0.4 g |
| maple syrup | 14 g | FDC 169661Syrups, maple | 35 kcal | 0.0 g |
| Whole recipe | Divided by 2 | 763 kcal | 74.8 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days.
- In the freezer
- The FDA chart gives cooked poultry dishes 4 to 6 months in the freezer for best quality.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Turkey meatballs with roasted pepper sauce
Tender turkey meatballs in a smooth pepper sauce, served with orzo.
About 40 min · 585 kcal · 42 g protein per serving