Turkey with tarragon

Yield: 4 servings

Measure Ingredient
4 Turkey escalopes
20 grams Plain flour; (3/4 oz)
25 grams Polyunsaturated margarine; (1 oz)
6 tablespoons White wine
175 millilitres Fresh orange juice; (6 fl oz)
1 teaspoon Clear honey
4 Sprigs fresh tarragon

Coat the turkey escalopes in the flour.

Melt the margarine in a non-stick frying-pan, add the turkey and cook over a high heat until browned on both sides.

Add the wine and bring to the boil.

Add the orange juice, honey and tarragon, season with pepper, cover and simmer over a low heat for 20-30 minutes or until the turkey is cooked.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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