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Turkey Breast with Apple and Cider Sauce
2021-10-28
https://www.metro.ca/userfiles/image/recipes/poitrine-dinde-sauce-pommes-cidre-11756.jpg
PT40M
PT35M
PT1H15M
Preheat the oven to 425°F (220°C).Season the cauliflower with a drizzle of olive oil, the fresh thyme leaves, salt, and pepper. Place in a baking dish and bake for 22 to 25 minutes.Slice the turkey breast horizontally into thin cutlets.Combine the flour and spice blend in a bowl with the salt and pepper. Coat the cutlets in the flour mixture.Heat a generous drizzle of olive oil in a pan on high. Cook the turkey for 1 minute on each side then remove from the pan. Reduce the heat to medium.Add the shallot, garlic, apple, and butter to the pan. Cook for 2 to 3 minutes.Deglaze with the cider and cook until ¾ of the liquid has evaporated. Add the demi-glace and bring to a boil. Reduce the heat to medium low and place the turkey cutlets back in the pan. Simmer for 4 to 5 minutes.Sauce :Heat the butter in another pan on medium high. When the butter starts to foam, add the flour and cook for 30 seconds. Add the cream and milk and whisk until you get a thick, smooth sauce.Add 3/4 of the cheese and stir over medium heat until melted. Season with salt and pepper.Pour the cheese sauce over the cauliflower. Top with the remaining cheddar.Set the oven to broil and place the baking dish back in the oven for 4 to 5 minutes.Source : Gabrielle Pellerin
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Metro
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1 cauliflower cut into small pieces
4 sprigs thyme
turkey breast:
1 turkey breast
1/2 cup (125 ml) white flour
1 tablespoon (15 ml) dried thyme
1 tablespoon (15 ml) onion powder
1 tablespoon (15 ml) dried rosemary
1 shallot, chopped
1 garlic clove, chopped
1 red apple, quartered
1 tablespoon (15 ml) butter
1/2 cup (125 ml) sparkling cider
2 tablespoons (30 ml) demi-glace powder
1 cup (250 ml) water
Sauce:
2 tablespoons (30 ml) butter
2 tablespoons (30 ml) white flour
1 cup (250 ml) milk
1/2 cup (125 ml) 15% cream
1 1/2 cups (375 ml) shredded sharp cheddar
1/3 cup (80 ml) olive oil
To taste salt and pepper
Turkey Breast with Apple and Cider Sauce
2
Main course
0:40
Preparation
0:35
COOKING
1:15
TOTAL TIME
Ingredients
-
1
cauliflower cut into small pieces
-
4 sprigs
thyme
-
turkey breast:
-
1
turkey breast
-
1/2 cup
(125 ml)white flour
-
1 tablespoon
(15 ml)dried thyme
-
1 tablespoon
(15 ml)onion powder
-
1 tablespoon
(15 ml)dried rosemary
-
1
shallot, chopped
-
1
garlic clove, chopped
-
1
red apple, quartered
-
1 tablespoon
(15 ml)butter
-
1/2 cup
(125 ml)sparkling cider
-
2 tablespoons
(30 ml)demi-glace powder
-
1 cup
(250 ml)water
-
Sauce:
-
2 tablespoons
(30 ml)butter
-
2 tablespoons
(30 ml)white flour
-
1 cup
(250 ml)milk
-
1/2 cup
(125 ml)15% cream
-
1 1/2 cups
(375 ml)shredded sharp cheddar
-
1/3 cup
(80 ml)olive oil
-
To taste
salt and pepper
Preparation
Preheat the oven to 425°F (220°C).
Season the cauliflower with a drizzle of olive oil, the fresh thyme leaves, salt, and pepper. Place in a baking dish and bake for 22 to 25 minutes.
Slice the turkey breast horizontally into thin cutlets.
Combine the flour and spice blend in a bowl with the salt and pepper. Coat the cutlets in the flour mixture.
Heat a generous drizzle of olive oil in a pan on high. Cook the turkey for 1 minute on each side then remove from the pan. Reduce the heat to medium.
Add the shallot, garlic, apple, and butter to the pan. Cook for 2 to 3 minutes.
Deglaze with the cider and cook until ¾ of the liquid has evaporated. Add the demi-glace and bring to a boil. Reduce the heat to medium low and place the turkey cutlets back in the pan. Simmer for 4 to 5 minutes.
Sauce :
Heat the butter in another pan on medium high. When the butter starts to foam, add the flour and cook for 30 seconds. Add the cream and milk and whisk until you get a thick, smooth sauce.
Add 3/4 of the cheese and stir over medium heat until melted. Season with salt and pepper.
Pour the cheese sauce over the cauliflower. Top with the remaining cheddar.
Set the oven to broil and place the baking dish back in the oven for 4 to 5 minutes.
Source : Gabrielle Pellerin
Source :
Metro
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