Ingredients

• 4 thawed frozen or fresh skinless turkey fillets (each weighing about 4oz)
• 1oz butter (25g)
• 1 small onion (finely chopped)
• 5fl oz light stock (150ml)
• 1tbsp dijon mustard
• 1tbsp olive oil (15ml)
• 5fl oz single cream (150ml)
• salt and pepper (seasoning)
• 8fl oz dry white wine (240ml)
• Vegetables (your own choice)

Method

Heat BUTTER and OIL in a large deep frying pan, add TURKEY FILLETS and cook on both sides until light brown. Add the ONION and cook for a further 2 minutes. Pour over the WINE and STOCK, cover and simmer for 15-20 minutes until tender. Remove turkey fillets from pan and keep warm. Boil liquid until reduced by half, remove from heat, stir in the CREAM and MUSTARD, then reheat gently without boiling. SEASON to taste. Strain sauce then pour over the turkey. Add VEGETABLES of you choice. Serves 4 people.