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Pan-fried turkey breast with mushroom sauce

For quick midweek suppers or lay weekend lunches turkey breast is an excellent ingredient! This pan-fried turkey breast with mushroom sauce, served with a mash or salad is an easy, yummy meal. Loved by kids and adults! The mushroom sauce can be made with chicken stock or single cream depending on your diet.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 turkey breast fillet
  • 200 g chestnut mushroom
  • 3 Tbsp corn flour or chickpea flour
  • 1 clove of garlic
  • 1 cup chicken stock or single cream
  • 1 Tbsp finely chopped parsley
  • Oil to cook

Method
 

  1. Cut the turkey fillets into thin slices.
  2. Slice the mushrooms thinly, then sauté them in the oil until the liquid they’ve released evaporates. Then add the stock or cream (or half-half mixture) and the parsley. Turn the heat up and reduce it to a thick sauce. Cover and keep warm.
  3. Meanwhile, mince the garlic, then mix it with the flour and half a teaspoon of salt. Coat the turkey slices with the flour mixture and place them on a plate.
  4. Heat some oil in a deep frying pan, then fry the turkey until golden on both sides. Transfer them to a plate, lined with paper towels.
  5. Serve the fried turkey slices with the mushroom sauce on the side.