
Succulent lean turkey breast cooked in a low-fat creamy sauce that’s packed with leeks and parsley. A great midweek dinner.
Serves
4
Prep
10 minutes
Cook
15 minutes
Nutritional Information:
Each 284g serving contains (excludes serving suggestion)
- KCal
- 241
- Carbs
- 7.6g
- Fibre
- 3.0g
- Protein
- 41.6g
- Fat
-
4.2g
(Low)
- Saturates
-
1.3g
(Low)
- Sugars
-
3.9g
(Low)
- Salt
-
0.5g
(Low)
- Fruit/Veg Portion
- 1
Ingredients
Ingredients
- 2 tsp rapeseed oil
- 4 turkey escalopes, sliced
- 2 leeks, sliced
- 3 cloves garlic, crushed
- good pinch white pepper
- 1 tsp Dijon mustard
- 1 tbsp plain flour
- 100ml skimmed milk
- 75g extra-light cream cheese
- 25g parsley, chopped
Method
Method
Recipe tips
- You could use this recipe with pork escalopes or chicken breast. It's also good with or cod or salmon.
- Try adding different herbs instead of parsley, such as tarragon, coriander or dill.
- For a vegetarian version, use 400g whole mushrooms in place of the turkey