Turkey breast fillets with leek, chili, and caper sauce

Ingredients for 4 servings:

• 8 turkey breast fillets, approx. 100 g each
• 1 leek(s)
• 1 red chili pepper(s)
• 1 garlic clove(s), finely chopped
• 250 ml dry white wine
• 20 g capers, drained
• 1 tbsp flat-leaf parsley, chopped
• 50 g butter
• 1 tbsp olive oil
• salt and pepper
• 1 pinch(s) of sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely chop the leek and halve the chili pepper lengthwise, scraping out the seeds and flesh and finely chopping as well. Melt the butter in a saucepan, sauté the leek, chili, and garlic until translucent, then deglaze with wine and simmer gently for about 15 minutes. Add the capers and parsley and season with pepper, salt, and perhaps a pinch of sugar. Season the turkey fillets with a little pepper and salt and fry in hot olive oil on both sides for about 1-2 minutes. Then let the meat rest in the pan for about 5 minutes. The turkey fillets should be just cooked through, but no more, as otherwise they will become dry and hard. Transfer the meat to the plates and pour the sauce over them.