Serves 4
4 turkey breast steaks
1½ tbsp seasoned plain flour
1tbsp olive oil
2-4 garlic cloves, peeled and chopped
2 onions, peeled and cut into wedges
5-6 sun-dried tomatoes, roughly chopped
2tbsp tomato puree
½ pt white wine
150 ml/¼ pt turkey or chicken stock
4tbsp low fat crème fraîche
2oz/50g pitted black olives, roughly chopped
Coat the turkey steaks in the flour then heat the oil in a large
frying pan and seal the turkey steaks on all sides. Remove from
the pan and reserve.
Add the garlic, onions and sun-dried tomatoes to the pan, sauté
for 5 minutes, stirring occasionally then return the turkey steaks
to the pan. Blend the tomato puree with the wine, add to the pan
with the stock and bring to the boil. Reduce the heat then simmer
gently for 10-15 minutes or until the turkey is thoroughly cooked.
Remove the turkey from the pan and keep warm.
Stir the crème fraîche in the pan with the olives
and heat through for 1 minute. Pour the sauce over the steaks,
garnish with the parsley and serve with freshly cooked vegetables.
This is
just one of the many recipes that chalet staff use
throughout the winter. For
more great recipes click here.
