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Turkey in creamy leek and parsley sauce

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Succulent lean turkey breast cooked in a low-fat creamy sauce that’s packed with leeks and parsley. A great midweek dinner.
Serves
4
Prep
10 minutes
Cook
15 minutes
Each 213g serving contains (excludes serving suggestion)
KCal
184
Carbs
8.40g
Fibre
3.00g
Protein
27.00g
Fat
3.90g
Saturates
1.10g
Sugars
4.60g
Salt
0.40g
Portion Fruit & Veg
1
Ingredients
Ingredients
2 tsp rapeseed oil
4 turkey escalopes, sliced
2 leeks, sliced
3 cloves garlic, crushed
good pinch white pepper
1 tsp Dijon mustard
1 tbsp plain flour
100ml skimmed milk
75g fat-free cream cheese
25g parsley, chopped
Method
  1. Heat 1 tsp of the oil to a frying pan and add the turkey. Fry for 2 minutes on each side to brown the outside. Then put them on a plate, cover with foil and set aside, reserving any juices.
  2. Add the other tsp oil to the same pan and add the leeks. Fry gently, stirring regularly, for 5 minutes until they start to soften, but don't allow them to brown.
  3. Add the garlic, white pepper, flour and mustard and mix well so the leeks are coated, then gradually stir in 200ml water until it starts to thicken.
  4. Gradually stir in the milk and carry on cooking and stirring, until the leeks are soft. If the sauce gets too thick, just stir in a little more milk.
  5. Add the turkey escalopes back to the pan along with any juices that have come from them and cook for 2-3 minutes.
  6. Remove the turkey and add the cream cheese and parsley to the sauce, mix well. Pour over the escalopes and serve with seasonal vegetables.
Chefs tips
  • You could use this recipe with pork escalopes or chicken breast. It's also good with or cod or salmon.
  • Try adding different herbs instead of parsley, such as tarragon, coriander or dill.
  • For a vegetarian version, use 400g whole mushrooms in place of the turkey
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