Turkey Chops With Rosemary Potatoes & Creamy Mushroom Sauce |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Very simple meal I discovered in the local newspaper 'Simply Food' section by Kate Murdoch (2nd April 08 - Courier Mail .au) that I modified slightly due to my non-steak eating habits. Ingredients:
8 turkey chops (usually small) |
500 g potatoes, cut into 2cm cubes |
2 teaspoons fresh rosemary leaves, coarsely chopped |
4 field mushrooms, sliced |
300 ml low-fat thickened cream |
2 tablespoons red wine |
1/3 cup chicken stock |
Directions:
1. Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium-high heat. Add mushrooms and cook for 5 minutes or until golden and softened. Remove from pan and set aside.
2. Add the stock, red wine and low-fat cream to the pan and simmer for 3 minutes or until thickened and reduced slightly. Season with salt and cracked black pepper. Remove from heat and cover.
3. Heat 1 tablespoon of olive oil in a large non-stick frying pan and add the steamed potatoes and rosemary. Cook for 5 minutes or until potato is golden and crispy.
4. Meanwhile, heat a stovetop grill on high. Cook the turkey chops for 4 minutes each side for medium or until cooked to your liking. Remove from heat, cover and set aside to rest for a few minutes.
5. Return the sauce to the heat, add the mushrooms and stir until warmed through.
6. Divide the turkey chops among serving plates and top with the mushroom sauce. Serve with potatoes.
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