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🍽️ Poached turkey breast with creamy Frankfurter herb sauce

385 kcal · 30 min · 4 servings

Ingredients

• 1 Poult Breast (skinless and boneless)
• 1 Jar (400 ml) Poultry Stock
• 125 ml dry White Wine
• 1 Bunch Mixed Herbs (for Frankfurter Green Sauce)
• 1 Shallot
• 1 Tbsp Butter
• 125 g Double Cream
• Salt
• Pepper (from the mill)
• Fresh Herbs (for garnishing)

Instructions

1. 1. Rinse the turkey breast under cold water.
2. 2. Add the poultry stock and white wine to a pot and bring to a boil.
3. 3. Place the turkey breast into the boiling liquid.
4. 4. Reduce the heat to low and let the breast simmer gently for about 20 minutes.
5. 5. Rinse the fresh herbs briefly under water and shake them dry.
6. 6. Finely chop the dried herbs.
7. 7. Peel the shallot and dice it finely.
8. 8. Heat the butter in a small pot.
9. 9. Add the shallot cubes to the butter and sauté briefly until soft.
10. 10. Pour about 4 to 6 tablespoons of the poultry stock over the shallots.
11. 11. Add the chopped herbs to the mixture.
12. 12. Blend the sauce with a hand blender until smooth.
13. 13. Let the sauce cool down completely.
14. 14. Stir the well-chilled Creme double into the cooled sauce.
15. 15. Season the sauce to taste with salt and pepper.
16. 16. Slice the cooked turkey breast.
17. 17. Place the slices on a plate and drizzle with the herb cream.
18. 18. Garnish the dish with fresh herbs and serve.

Nutrition per serving

• kcal: 385
• Protein: 39 g · Fett/Fat: 23 g · Carbs: 4 g