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Turkey in creamy leek and parsley sauce

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Turkey in creamy leek and parsley sauce
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 284g serving contains (excludes serving suggestion)
KCal
241
Carbs
7.6g
Fibre
3.0g
Protein
41.6g
Fat
4.2g
Saturates
1.3g
Sugars
3.9g
Salt
0.5g
Fruit/Veg Portion
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 extra-light cream cheese
25g parsley, chopped
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Method

Recipe 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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