4 turkey escalopes
4 level tsp (20 ml) plain flour (All purpose)
25 g polyunsaturated margarine
6 tbsp white wine
175 ml fresh orange juice
1 tsp clear honey
4 sprigs fresh tarragon
freshly ground black pepper
4 level tsp (20 ml) plain flour (All purpose)
25 g polyunsaturated margarine
6 tbsp white wine
175 ml fresh orange juice
1 tsp clear honey
4 sprigs fresh tarragon
freshly ground black pepper
method
1. Coat the turkey escalopes in the flour.
2. Melt the margarine in a non-stick frying-pan, add the turkey and cook over a high heat until browned on both sides.
3. Add the wine and bring to the boil.
4. Add the orange juice, honey and tarragon, season with pepper, cover and simmer over a low heat for 20-30 minutes or until the turkey is cooked.
5. Serve.
2. Melt the margarine in a non-stick frying-pan, add the turkey and cook over a high heat until browned on both sides.
3. Add the wine and bring to the boil.
4. Add the orange juice, honey and tarragon, season with pepper, cover and simmer over a low heat for 20-30 minutes or until the turkey is cooked.
5. Serve.
serving amount
serves: 4
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