350g pack essential Waitrose Turkey Breast Fillets
3 cloves garlic, crushed
2 preserved lemons, from a jar
200g miniature potatoes, quartered
125g fine green beans, cut into thirds
400g can flageolet beans, drained
2 tsp olive oil
150ml Cooks’ Ingredients Chicken Stock
2 tbsp capers
4 tbsp reduced fat crème fraîche
1 Place the turkey pieces between two sheets of clingfilm and beat with a rolling pin until flattened. Combine the garlic with ½ tsp freshly ground black pepper and rub over the turkey. Halve the lemons, scoop out and discard the pulp. Finely chop the skins.
2 Cook the potatoes in lightly salted boiling water for 5 minutes. Add the green beans for the last 3-4 minutes. Drain, return to the pan and add the canned beans. Heat gently.
3 Heat the oil in a frying pan and fry the turkey, for 7-8 minutes, turning once until the juices run clear and there’s no pink meat. Place on a plate. Add the stock, lemons, capers and crème fraîche to the pan. Heat gently, stirring. Serve with the sauce spooned over.
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