The tanginess of citrus fruit marries well with poultry, especially turkey, which can sometimes be a little light on flavour. Here orange and lemon with honey create a tasty sauce. For a simple accompaniment, steam some new potatoes.
4 small turkey breast fillets, about 120g each
30g reduced-salt margarine
4 large shallots, thinly sliced
1 garlic clove, crushed
400g thin French beans, trimmed
2 tablespoon clear honey
grated rind and juice of 1 orange
grated rind and juice of 1 lemon
pepper to taste
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Place the turkey fillets between sheets of plastic wrap and pound them to flatten to about 5mm thickness. Set aside.
Melt the margarine in a large frying pan, add the shallots and garlic, and cook, stirring, for 2–3 minutes or until softened but not brown. Remove the shallots and garlic from the pan with a slotted spoon and set aside.
Place the turkey escalopes in the pan, in a single layer, and fry them for 2–3 minutes on each side.
Meanwhile, cook the beans in a saucepan of boiling water for 3–4 minutes or until just tender. Drain and rinse briefly in cold water to stop them cooking. Keep the beans warm.
Mix the honey with the rind and juice of the orange and lemon. Remove the turkey escalopes from the pan and keep hot. Pour the honey mixture into the pan, return the shallots and garlic, and add pepper. Bring to the boil and cook for about 2 minutes, stirring constantly.
Make a pile of beans on 4 plates and place a turkey escalope on top of each pile. Spoon over the citrus honey sauce, and serve.