Tuesday,25 September, 2018
Current issue | Issue 1388, (5 - 11 April 2018)
Tuesday,25 September, 2018
Issue 1388, (5 - 11 April 2018)

Ahram Weekly

Turkey fillets in creamy mustard-mushroom sauce

Turkey fillets in creamy mustard-mushroom sauce
Turkey fillets in creamy mustard-mushroom sauce

Serves 4

 

Ingredients:

4 turkey breast fillets (pound by a mallet to 2 mm thickness)

250 gm canned mushroom in brine (drained)

4 cloves garlic (finely chopped)

1 tbsp flour

300 ml whole milk

200 ml pouring cream

1 chicken bouillon cube

1 tbsp seeded mustard

40 gm butter + 1 tbsp olive oil

Salt + pepper + herbes de Provençe

 

Method:

Season turkey fillets by smearing them with mustard; on both sides, then sprinkle seasoning; going low on salt.  Heat a wide skillet, to accommodate the fillets; in one layer.  Add butter and oil.  When butter melts; add turkey fillets to sear on both sides and slightly change colour.  Remove with a pair of tongs; aside on a plate.  Stir in garlic without browning it.  Add bouillon cube, lemon juice and a cup of hot water.  Stir to dissolve cube, then add mushrooms.  Sprinkle flour on mixture.  Stir to mix and cook flour.  Keep stirring gently for a few minutes then add milk.  Stir until sauce of mixture thickens; then bring fillets back to skillet.  Allow to cook for 15 minutes in white sauce.  Stir in cream.  Bring to a boil over medium-low heat and remove away from heat.  Serve with buttered fettuccine or spaghetti and grated Parmesan sprinkled on top; if desired, with a side of any sautéed vegetables of your choice.

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