Turkey Breast with Asparagus HT MC 35mins

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ï¿½Weekday Menu Recipe

Turkey Breast with Asparagus ï¿½ï¿½ HTï¿½ MC ï¿½ï¿½ 35mins

Serves 4ï¿½ï¿½ï¿½ï¿½ Hotï¿½ï¿½ Poultryï¿½ï¿½Vegetablesï¿½ Main Courseï¿½ï¿½Egglessï¿½ï¿½

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

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Instructions

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1. Trim the asparagus to equal lengths then cut off the tips and cut the stalks into 3 pieces.

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2. Beat the turkey breasts with a rolling pin or meat mallet to flatten them then coat with seasoned flour.

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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,ï¿½ salt and pepper. Cover and cook gently for 15 minutes.

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4. Stir in the cream and add the reserved asparagus tips and continue to cook for 5-8 minutes. Serve immediately.

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Serving Suggestions :

Accompaniments	French Style Swedes,ï¿½ï¿½ Sautï¿½ed Cabbage
Dessert	Fresh Fruit with Yoghurt

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More Poultry & Game Recipesï¿½ | ï¿½General Poultry & Game Prep & Cooking Timesï¿½ï¿½

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Key techniques

Chop to ï¿½ To cut into pieces of approximately the same size.
Brownï¿½ to ï¿½-ï¿½ To fry in very shallowï¿½ fatï¿½ over a high heat in order to colour the food and seal in the juices.

Sautï¿½ï¿½ - 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.

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Tips, Options and Substitutions

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Main equipment

	Chopping Knife
	Chopping Board
	Saucepan
	Wooden or Plastic Spoon

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Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipesï¿½

General Poultry & Game Prep & Cooking Timesï¿½ï¿½

Game Seasons UK

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