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Sage and orange turkey escalopes

Calories per serving 235.

ingredients

serves 4.
4 x 150 g (5 1/2 oz) turkey escalopes
low fat cooking spray
1 red onion, cut into thin wedges
300 ml (10 fl oz) fresh orange juice
1 tablespoon wholegrain mustard
1/2 teaspoon dried sage
150 g ml (5 fl oz) chicken stock
1 orange, sliced
1 tablespoon cornflour
salt and freshly ground black pepper

method

1. Season the turkey escalopes on both sides with a little salt and black pepper

2. Heat a large non stick frying pan and spray it with low fat cooking spray. Add the turkey to the pan and cook for 2-3 minutes on each side, until lightly browned. Add the onion wedges to the pan and cook for a further 2 minutes.

3. Add the orange juice, the mustard, sage and chicken stock. Arrange the orange slices over the top of the escalopes and bring the liquid to the boil. Reduce the heat, cover the pan and cook for 20 minutes.

4. Mix the cornflour to a thin paste with a little cold water and stir this into the pan. Cook, stirring, until the sauce thickens a little. Transfer the escalopes to warmed plates and spoon the sauce over them to serve.

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