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Norfolk Turkey Breast with Asparagus




Source of Recipe


the web


List of Ingredients




Thin asparagus stalks - 225g (8 oz), trimmed to the same length
Turkey breast fillets - 2, each weighing about 225g (8 oz), skinned and halved
Plain flour - 2 tbsp
Butter - 15g (½ oz)
Vegetable oil - 1 tbsp
Chicken stock - 300 ml (½ pint)
Fresh sage - 1 tsp, chopped
Dry white wine - 2 tbsp
Soured cream - 150 ml (5 fl oz)



Recipe



Cut off the asparagus tips and cut the stalks into 3 pieces.

Bat out each turkey breast slightly with a rolling pin or meat mallet. Coat in the flour, shaking off any excess.

Heat the butter and oil in a large frying pan and fry the turkey until lightly browned on both sides. Add the stock, asparagus stalks, reserving the tips, the sage and the wine. Cover and cook gently for 15-20 minutes, until tender.

Five minutes before the end of the cooking time, add the reserved asparagus tips and the cream.

Serves 4.