This recipe comes from the British Food Trust. They are endeavoring to preserve traditional British recipes. It is funny that they include turkey, since that comes from the “New World,” but whatever. This is great if you don’t want to cook a whole turkey.
Norfolk Turkey Breast
- 8 ounces fresh asparagus, trimmed
- 16 ounces turkey fillets, skinned and cut in half
- 2 tablespoons all-purpose flour
- fresh ground black pepper
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 2 cups chicken stock
- 1 teaspoon fresh sage leaves, julienned or left whole
- 2 tablespoons dry white wine
- 5 ounces sour cream
Cut off asparagus tips and reserve; cut remainder of asparagus into bite-sized pieces.
Flatten each piece of turkey slightly with a rolling pin or mallet; coat turkey in flour and shake off any excess. Season with salt and pepper.
In a large skillet, heat butter and oil over medium high heat; brown turkey on both sides. Add stock, asparagus stalks (continue to reserve the tips), sage, and wine; cover and simmer until turkey is tender.
About 5 minutes before the turkey is done cooking, add the asparagus tips and sour cream.