Turkey Escalopes with Sherry Sauce Recipe

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Turkey Escalopes with Sherry Sauce Recipe

(The lavish sauce of sherry, Greek yoghurt and mustard transforms

this simple turkey dish into a succulent feast fit for any occasion)

Ingredients:  Serves 4

3 level tablespoons plain (all-purpose) flour

level teaspoon dried rosemary

level teaspoon dried thyme

Freshly ground black pepper

4 turkey breast escalopes, each about 4 oz (115 g), beaten out thin

2 tablespoons olive oil

4 tablespoons dry sherry

6 tablespoons chicken stock

level teaspoon cornflour

4 oz (115 g) Greek yoghurt

1 level teaspoon Dijon mustard



Mix together the flour, rosemary, thyme and pepper.  Coat each turkey escalope with the seasoned flour and shake off any excess.  Heat the oil in a nonstick frying pan and cook the escalopes in it over a moderate heat for 2-3 minutes on each side, until golden brown and cooked through.  Lift them onto kitchen paper for a moment to drain, and then onto a heated serving dish.  Keep hot.  Skim off any oil from the frying pan, stir the sherry into the browned juices in the pan and simmer for 30 seconds.  Blend the stock with the cornflour and pour into the pan.  Stir until it comes to the boil, then add the yoghurt and mustard.  Stir over a low heat without boiling for 2-3 minutes, until the sauce is slightly thickened.  Spoon the sauce over the turkey.  A mixture of white and wild rice is a good foil for the turkey in its rich sauce.  Serve a leafy side-salad for a crisp and colorful contrast.


Nutrient Value Per Serving:

235 calories

10 g total fat (3 g saturated fat)

7 g carbohydrates

130 mg sodium


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