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Turkey breast in sherry sauce

updated

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Ingredients for 4 servings:

  • 3 stalk(s) celeriac
  • ½ bunch of spring onions
  • 25 g butter
  • 4 slices of turkey breast
  • 300 ml chicken stock
  • 6 tbsp Sherry (Amontillado), semi-dry
  • 150 ml sweet cream
  • Salt
  • black pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Clean and wash the celery and spring onions. Slice the celery into half-moons and the spring onions diagonally into thin rings. Set some aside for garnishing. Heat butter in a pan. Brown the turkey breast for 4-5 minutes. Remove and set aside. Sauté the celery and spring onions in the frying fat for about 3 minutes. Add the turkey breast. Pour in the stock and sherry. Bring to a boil. Reduce heat, cover, and simmer for about 20 minutes, removing the lid occasionally. Stir in the cream and heat briefly. Finally, season with salt and pepper. Serve sprinkled with the reserved spring onions.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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