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Tammi
Grilled turkey breast with mushroom cream sauce
Roots with broccoli, grilled turkey breast and mushroom cream sauce.
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Ingredients
Directions
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Wash the unpeeled potatoes, halve them and cook in plenty of water with salt in 20 min. Until done.
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In the meantime, gently clean the mushrooms and cut into slices. Clean the garlic and cut finely.
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Divide the broccoli into small florets, peel the stem and cut into pieces.
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In the meantime, heat a grill pan without oil or butter. Use a sharp knife to cut the thick part of the turkey fillets, but do not cut them.
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Fold open and push flat with the blade of your knife. In this way the turkey fillet is just as thick everywhere.
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Halve the fillets, brush with the oil and sprinkle with salt and pepper. Grill the turkey fillets in 15 minutes. Turn halfway.
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In the meantime, crush the bouillon tablet in a bowl and add the boiling water. Stir.
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Heat the butter in a frying pan and fry the mushrooms and garlic over medium heat in 5 minutes until golden brown.
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Add the flour and cook for 1 min.
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Add the stock and the whipped cream and bring to the boil while stirring.
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Leave to cook for 10 minutes on medium heat. Stir frequently. Season with pepper and truffle oil.
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Meanwhile, bring a pot of water with some salt to the boil and add the broccoli. Cook for 5 minutes. Drain.
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Serve the turkey breast with the mushroom cream sauce, potatoes and broccoli.
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Nutrition
620Calories
Sodium26% DV635mg
Fat46% DV30g
Protein76% DV38g
Carbs15% DV44g
Fiber44% DV11g
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