Turkey escalopes with apple and blueberry sauce Recipe

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serves:

3

Skill:

easy

Total Time:

00:15

Prep:

00:05

Cooking:

00:10

Nutrition per portion

RDA
Calories 300 kCal 15%
Fat 6g 9%
  -  Saturates 1g 5%

Try a new way with turkey – deliciously thin turkey breasts in a fruity sauce and served with couscous, plus it’s on the table in 15 minutes!

Ingredients

  • 1tbsp olive oil
  • Salt and freshly ground black pepper
  • About 275g (9oz) free-range turkey breast escalopes
  • 1 apple, quartered, cored and cut into wedges (try Pink Lady or Jazz apples)
  • A few thyme sprigs
  • 250ml bottle pressed apple juice
  • 1tsp honey
  • 60g (2oz) blueberries
  • 2tbsp dry couscous per person, to serve
  • A small handful, about 30g (1oz), frozen soya beans or peas per person, to serve

Method

  • To make up the couscous: Put it in a bowl with the frozen vegetables, pour over enough boiling water to cover, and leave for 8-10 mins.

  • Meanwhile, heat the oil in a non-stick frying pan. Season the turkey escalopes and cook for about 2 mins on each side until browned all over. Take out of the pan and set aside in a warm oven.

  • Add the apple wedges and thyme to the pan, and cook for a few mins to brown the apple. Take out and put in the oven with the turkey.

  • Pour the apple juice into the pan, bring to the boil, add the honey and reduce the liquid by about half. Then put the turkey back in, cook for a min and add the apples and blueberries. Heat through before serving.

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