TURKEY BREASTS WITH ORANGE SAUCE
This is a fragrant, summery dish that needs nothing more than a crisp salad to make a light supper.
INGREDIENTS
4 turkey breast steaks, about 5 oz/140 g each
4 tbsp butter
2 tbsp olive oil
6 tbsp chicken stock
3-4 tbsp orange juice
1 tbsp chopped fresh chervil
salt and pepper
TO GARNISH
Orange slices
Fresh chervil sprigs
1. Place each turkey breast steak in turn between 2 sheets of plastic wrap and beat with the side of a rolling pin or the flat surface of a meat mallet until ¼ inch/5 mm thick. Season to taste with salt and pepper.
2. Melt half the butter with the olive oil in a large grill pan. Add half the turkey steaks and cook over high heat, turning once, for 3-4 minutes, or until lightly browned on both sides. Remove from the pan, add the remaining turkey steaks, and cook in the same way. Keep warm.
3. Pour the chicken stock into the pan and bring to a boil, stirring and scraping up any sediment from the bottom of the pan. Add 3 tablespoons of the orage juice, the remaining butter, and the chervil, then reduce the heat to a simmer.
4. Return all the turkey steaks, with any meat juices, to the pan. Simmer gently for 1 minute on each side. Taste and adjust the seasoning, adding more orange juice if necessary. Serve immediately, garnished with orange slice and chervil sprigs.
Nutritional Information
Calories 300
Protein 34g
Carbohydrate 1g
Sugars 1g
Fat 18g
Saturates 9g
COOK’S TIP
Blood oranges are a good choice for this dish, as they are very juicy and have a sharp edge to their flavor. If you cannot find blood oranges, use ordinary ones instead.
Source : Time to cook low carb
This is a fragrant, summery dish that needs nothing more than a crisp salad to make a light supper.
INGREDIENTS
4 turkey breast steaks, about 5 oz/140 g each
4 tbsp butter
2 tbsp olive oil
6 tbsp chicken stock
3-4 tbsp orange juice
1 tbsp chopped fresh chervil
salt and pepper
TO GARNISH
Orange slices
Fresh chervil sprigs
1. Place each turkey breast steak in turn between 2 sheets of plastic wrap and beat with the side of a rolling pin or the flat surface of a meat mallet until ¼ inch/5 mm thick. Season to taste with salt and pepper.
2. Melt half the butter with the olive oil in a large grill pan. Add half the turkey steaks and cook over high heat, turning once, for 3-4 minutes, or until lightly browned on both sides. Remove from the pan, add the remaining turkey steaks, and cook in the same way. Keep warm.
3. Pour the chicken stock into the pan and bring to a boil, stirring and scraping up any sediment from the bottom of the pan. Add 3 tablespoons of the orage juice, the remaining butter, and the chervil, then reduce the heat to a simmer.
4. Return all the turkey steaks, with any meat juices, to the pan. Simmer gently for 1 minute on each side. Taste and adjust the seasoning, adding more orange juice if necessary. Serve immediately, garnished with orange slice and chervil sprigs.
Nutritional Information
Calories 300
Protein 34g
Carbohydrate 1g
Sugars 1g
Fat 18g
Saturates 9g
COOK’S TIP
Blood oranges are a good choice for this dish, as they are very juicy and have a sharp edge to their flavor. If you cannot find blood oranges, use ordinary ones instead.
Source : Time to cook low carb
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