ingredients
to serve 6
6 Slices of turkey breast
Salt and pepper
2 tbsp All purpose flour
2 Thick rashers of back bacon
3/8 cup butter
1/4 pint Chicken stock
2 tbsp Lemon juice
2 tbsp Chopped parsley
Lemon slices
Sprigs of parsley
method
1. Place each slice of turkey between two sheets of damp greaseproof paper and flatten with a rolling pin. Season the flour and use to coat the turkey. Derind bacon and cut into strips.
2. Melt the butter in a skillet and cook the bacon for 5 minutes. Add turkey pieces and fry for 3-5 minutes on each side. Remove turkey and bacon from pan and arrange on a warmed serving plate. Keep hot.
3. Add any remaining seasoned flour to pan and stir well with a wooden spoon, scraping the sediment from the bottom of the pan. Gradually add the stock (made with a cube if necessary) and bring to the boil. Simmer gently for 5 minutes.
4. Remove pan from heat and stir in the lemon juice and chopped parsley. Taste and adjust seasoning. Pour over the turkey breasts and garnish with lemon slices and parsley sprigs. Serve immediately with a mixed salad.
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