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Turkey Supreme with Citrus https://www.metro.ca/userfiles/image/recipes/supremes-dindon-agrumes-2011.jpg PT30M PT15M PT55M
In a small pot, mix all marinade ingredients and reduce by half on low. Pour the marinade in a rectangular pan and add the turkey cutlets; marinate 10 min. Drain and set aside. In a saucepan, heat the oil and cook the cutlets; set them aside, keeping them warm. Deglaze the pan with the remaining sauce. Add the cream and continue cooking on low for a few minutes until the sauce thickens. Top the cutlets with sauce and garnish with orange segments and mint leaf. Serve with couscous and green beans.
4
2 Tbsp. (30 mL) vegetable oil 4 x 5 oz (4 x 150 g) turkey cutlets 3 Tbsp. (45 mL) 15% cream 2 oranges completely peeled, split into segments mint leaf for garnish
Turkey Supreme with Citrus

Turkey Supreme with Citrus

Rate this recipe
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4
servings
0:30
Preparation
0:15
COOKING
0:55
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 Tbsp.
    (30 mL)
    vegetable oil
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    3 L, SELECTED VARIETIES

  • 4 x 5 oz
    (4 x 150 g)
    turkey cutlets
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  • 3 Tbsp.
    (45 mL)
    15% cream
  • 2
    oranges completely peeled, split into segments
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    GALA APPLES PRODUCT OF U.S.A., EXTRA FANCY GRADE GRANNY SMITH APPLES PRODUCT OF FRANCE, EXTRA FANCY GRADE EXTRA LARGE SEEDLESS NAVEL ORANGES PRODUCT OF U.S.A. 2.18/kg

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  • mint leaf for garnish
  • marinade

  • 2 Tbsp.
    (30 mL)
    soya sauce
  • 3 Tbsp.
    (45 mL)
    red wine vinegar
  • 3 Tbsp.
    (45 mL)
    liquid honey
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  • 2
    mandarins juice
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    2 lb PRODUCT OF MOROCCO

  • 1
    grapefruit juice
  • 1 Tbsp.
    (15 mL)
    lime rind, grated
  • 3 drops
    of Worcestershire sauce
  • 1 pinch
    of nutmeg
  • 1 pinch
    of cinnamon
  • 1 pinch
    of ginger ground

  • Salt and pepper, to taste
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Imprimer ma sélection

Preparation

In a small pot, mix all marinade ingredients and reduce by half on low.

Pour the marinade in a rectangular pan and add the turkey cutlets; marinate 10 min. Drain and set aside.

In a saucepan, heat the oil and cook the cutlets; set them aside, keeping them warm.

Deglaze the pan with the remaining sauce. Add the cream and continue cooking on low for a few minutes until the sauce thickens.

Top the cutlets with sauce and garnish with orange segments and mint leaf.

Serve with couscous and green beans.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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