Kelly Turner
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Our turkey medallions impress with a creamy sauce made from wine, thyme, and baby spinach. This is quick and easy to make and absolutely delicious!
2 servings
Ingredients
- 400 g turkey breast
- 1 tsp paprika powder, sweet
- Salt
- pepper
- 2 sprigs of thyme
- 25 grams of butter
- 1 clove garlic
- 1 glass of white wine, dr
- 2 handfuls of baby spinach
Preparation
- Rub both sides of the turkey breasts with paprika powder and season with salt and pepper.
- Fry the turkey medallions with about 1/3 of the butter in a large pan over medium heat for about 3 minutes per side until crispy.
- Pluck the thyme leaves from the stems and add to the pan with the remaining butter. Press the garlic clove into the turkey medallions and simmer for approx. 2 minutes.
- Pour in the wine and let everything simmer for approx. 20 minutes. If the liquid is too little, simply add more wine.
- Add baby spinach and let wilt.
- Season with salt and pepper and serve in the pan.
