Norfolk Turkey Breast with Asparagus
This recipe combines two of East Anglia's most celebrated products. Norfolk has long been an important turkey farming centre and the small joints and breasts that are readily available mean that the meat can be served at any time of year. Choose thin sprue asparagus for this dish.
Ingredients
- 8 oz thin asparagus stalks
- 2 turkey breast fillets each weighing about 8 oz, skinned and halved
- 2 tbsp plain flour
- salt and pepper
- 1/2 oz butter
- 1 tbsp vegetable oil
- 1/2 pint chicken stock
- 1 tsp chopped fresh sage or 1/2 tsp dried
- 4 tbsp dry white wine
- 5 floz fresh soured cream
Instructions
- Cut off the ends of the asparagus if they are tough and woody. Trim them all to the same length, cut off the tips and cut the stalks into 3 pieces.
- Bat out each turkey breast slightly with a rolling pin or meat mallet. Coat in the flour seasoned with salt and pepper, shaking off any excess. Heat the butter and oil in a large frying pan and fry the turkey until lightly browned on both sides. Add the chicken stock, asparagus stalks, reserving the tips, the sage and wine, cover and cook gently for 15-20 minutes, until tender.
- Five minutes before the end of the cooking time, add the reserved asparagus tips and the cream. Season to taste. Serve with new potatoes.
Calories: 334 kcal
Carbohydrates: 9 g
Protein: 38 g
Fat: 16g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 123 mg
Sodium: 202 mg
Potassium: 245 mg
Fiber: 1 g
Sugar: 3 g
Vitamin A: 751 IU
Vitamin C: 4 mg
Calcium: 86 mg
Iron: 4 mg