Norfolk Turkey Breast With Asparagus
Choose thin asparagus for this recipe. From "The Great British Kitchen" published by The British Food Trust. Serve with steamed rice, if desired.
- Ready In:
- 8 ounces fresh asparagus, trimmed
- 16 ounces turkey fillets, skinned and cut in half
- 2 tablespoons all-purpose flour
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 2 cups chicken stock
- 1 teaspoon fresh sage
- 2 tablespoons dry white wine
- 5 ounces sour cream
- Cut off asparagus tips and reserve; cut remainder of asparagus into bite-sized pieces.
- Flatten each piece of turkey slightly with a rolling pin or mallet; coat turkey in flour and shake off any excess.
- In a large skillet, heat butter and oil over medium high heat; brown turkey on both sides.
- Add stock, asparagus stalks (continue to reserve the tipe), sage, and wine; cover and simmer until turkey is tender.
- About 5 minutes before the turkey is done cooking, add the asparagus tips and sour cream.
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Great turkey recipe - real comfort food! I did add some salt and pepper to the flour before dredging the turkey. After cooking the broth was still quite thin even after adding the sour cream, so I made a flour/water paste and stirred that in to thicken it a bit. Enjoyed this - thanks for sharing your recipe! Made for ZWT8, Chefs gone WILD!Reply