Turkey breast with thyme and capers
Instructions
Wash the capers under running water, depriving them of all the salt, drain, Pat dry with a tea towel and chop them finely.
In a saucepan over moderate heat do heat the oil.
Meanwhile, cut the Turkey Breast into 4 pieces and sprinkle with a pinch of salt on both sides.
Place in saucepan and cook gently without taking their color.
Then sprinkle with flour, stirring thoroughly, then pour the vegetable stock or water in sufficient quantity to cover everything and simmer at moderate flame.
When the cooking liquid will be reduced to half, remove the pieces of Turkey Breast and keep warm between two previously heated plates.
Add in the saucepan, still on fire, capers and fresh thyme washed and dried with a towel.
Let heat for 1 minute, stirring with a wooden spoon to remove the cooking.
Remove the sauce from heat and, stirring constantly, add the lemon juice, pour over the Turkey Breast and serve hot.
Ingredients and dosing for 4 persons
- 400 g of turkey breast
- 3 tablespoons of olive oil extra virgin
- 1 tablespoon of flour
- 30 cl of vegetable oil (or water)
- For the sauce:
- 2 teaspoons of lemon juice
- 1 tablespoon of salted capers
- 1 tablespoon of thyme
- Salt