Grilled turkey breast with mushroom cream sauce

Name: grilled turkey breast with mushroom cream sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 g new potatoes; 250 g chestnut mushrooms in a bowl; 2 toe garlic; 600 g Broccoli; 430 g turkey fillet; 1 el traditional olive oil; mushroom broth tablet; 300 ml boiling water; 50 g unsalted butter or margarine; 2 el wheat flour; 125 ml fresh cream; 1 el truffle oil

Roots with broccoli, grilled turkey breast and mushroom cream sauce.

Ingredients

Kitchen Stuff

1 grill pan

Directions

Wash the unpeeled potatoes, halve them and cook in plenty of water with salt in 20 min. Until done.
In the meantime, gently clean the mushrooms and cut into slices. Clean the garlic and cut finely.
Divide the broccoli into small florets, peel the stem and cut into pieces.
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.
Fold open and push flat with the blade of your knife. In this way the turkey fillet is just as thick everywhere.
Halve the fillets, brush with the oil and sprinkle with salt and pepper. Grill the turkey fillets in 15 minutes. Turn halfway.
In the meantime, crush the bouillon tablet in a bowl and add the boiling water. Stir.
Heat the butter in a frying pan and fry the mushrooms and garlic over medium heat in 5 minutes until golden brown.
Add the flour and cook for 1 min.
Add the stock and the whipped cream and bring to the boil while stirring.
Leave to cook for 10 minutes on medium heat. Stir frequently. Season with pepper and truffle oil.
Meanwhile, bring a pot of water with some salt to the boil and add the broccoli. Cook for 5 minutes. Drain.
Serve the turkey breast with the mushroom cream sauce, potatoes and broccoli.