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 Weekday Menu Recipe

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, chopped

150ml/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 :

Accompaniments

French Style Swedes,   Sautéed Cabbage

Dessert

Fresh Fruit with Yoghurt

 

 

More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  

 

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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Tips, Options and Substitutions

xxx

Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

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