Quick and easy to prepare, the lavish sauce of sherry, Greek yoghurt and mustard transforms a simple dish into a succulent feast fit for any occasion.
ingredients
serves 4
3 level tablespoons All purpose flour
1/2 level teaspoon dried rosemary
1/2 level teaspoon dried thyme
Freshly ground black pepper
4 turkey breast escalopes, each about 4 ounce, beaten out thin
2 tablespoons olive oil
4 tablespoons dry sherry
6 tablespoons chicken stock
1/2 level teaspoon cornstarch
1/2 cup Greek yoghurt
1 level teaspoon Dijon mustard
method
1. Mix together the flour, rosemary, thyme and pepper. Coat each turkey escalope with the seasoned flour and shake off any excess.
2. Heat the oil in a nonstick skillet 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.
3. Skim off any oil from the skillet, stir the sherry into the browned juices in the pan and simmer for 30 seconds. Blend the stock with the cornstarch 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 colourful contrast.
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