Turkey Chops With Rosemary Potatoes & Creamy Mushroom Sauce

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 8
    turkey chops (usually small)
  • 500
    g potatoes, cut into 2cm cubes
  • 2
    teaspoons fresh rosemary leaves, coarsely chopped
  • 4
    field mushrooms, sliced
  • 300
    ml low-fat thickened cream
  • 2
    tablespoons red wine
  • 13
    cup chicken stock
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DIRECTIONS

  • Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium-high heat. Add mushrooms and cook for 5 minutes or until golden and softened. Remove from pan and set aside.
  • Add the stock, red wine and low-fat cream to the pan and simmer for 3 minutes or until thickened and reduced slightly. Season with salt and cracked black pepper. Remove from heat and cover.
  • Heat 1 tablespoon of olive oil in a large non-stick frying pan and add the steamed potatoes and rosemary. Cook for 5 minutes or until potato is golden and crispy.
  • Meanwhile, heat a stovetop grill on high. Cook the turkey chops for 4 minutes each side for medium or until cooked to your liking. Remove from heat, cover and set aside to rest for a few minutes.
  • Return the sauce to the heat, add the mushrooms and stir until warmed through.
  • Divide the turkey chops among serving plates and top with the mushroom sauce. Serve with potatoes.
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