Turkey Escalope with Sémillon Apricot Vinegar
A tasty supper which we enjoyed with a bottle of Château Moulin Caresse Magie d'Automne
A Le Moulin des Cépages recipe
4 Turkey escalopes
100g Mushrooms, chopped
20cl White wine
1 Onion, choppped
Knob of butter
30cl Chicken stock
40cl Crème fraîche
15g Tomato puree
2 Soup spoons Sémillon Apricot Vinegar
Salt and pepper
Melt the butter in a heavy based pan, add the chopped onion, when translucent add the mushrooms.
Then add the stock, and cook over a low heat for 20 minutes.Stir in the creme fraiche, and cook for 7 minutes.
Melt the remaining butter in a second pan and start to cook the escalopes, they will need approx. 2-3 minutes on each side.
Add the tomato puree and semillon apricot vinegar to the onions and mushrooms and leave it to reduce for a couple of minutes.
Taste and season.
Plate the turkey and pour over the sauce.
Serve with rice, pasta or mashed potato
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