Roasted Turkey Breast in a Sherry and Tarragon Sauce


Serves 2

2 Turkey breasts
1 medium onion
1 bunch of tarragon
1 tbsp of vinegar
1/5 pint of sherry splash of gravy browning (optional)
¼ of a pint of cream seasoning

Roast seasoned turkey breasts on a tray for 25-30 minutes or until juices run clear.

Put stock/water or wine to half cover the breast (to keep succulent and add flavour) and then cover tightly with foil. To brown, remove foil.

Dice onion finely and sauté until soft. Add tarragon and vinegar, allow to reduce and add sherry.

Allow to reduce again by 2/3, season and add cream.

Bring to the boil and immediately reduce heat to simmering point. Cook out for 6-7 minutes and then add a splash of gravy browning. Check seasoning, consistency and colour.

Serve turkey and spoon sauce generously over.


 

This is just one of the many recipes that chalet staff use throughout the winter. For more great recipes click here.

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