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.
