|
Your online resource for all things culinary |
|
|||||||||
|
||||||||||
|
|
|||||||||
|
||||||||||
| ||||||||||||||||||||||||
|
Turkey Breast with Asparagus HT MC 35mins Serves 4 Hot Poultry Vegetables Main Course Eggless Ingredients 225g/8oz Fresh Young Asparagus Spears 2 Large Turkey Breasts, skinned and halved 2 tbsp Plain Flour Salt and Black Pepper 2 tbsp Oil 360ml/12fl.oz. Chicken Stock 1 teasp Fresh Sage, chopped150ml/5fl.oz. Soured Cream Instructions 1. Trim the asparagus to equal lengths then cut off the tips and cut the stalks into 3 pieces.
2. Beat the turkey breasts with a rolling pin or meat mallet to flatten them then coat with seasoned flour.
3. Melt the Olive oil in a frying pan, add the turkey breasts and cook until lightly browned on all sides. Add the stock, asparagus stalks (reserve the tips), sage, salt and pepper. Cover and cook gently for 15 minutes.
4. Stir in the cream and add the reserved asparagus tips and continue to cook for 5-8 minutes. Serve immediately.
Serving Suggestions :
More Poultry & Game Recipes | General Poultry & Game Prep & Cooking Times
Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.
If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics. |
