*Ingredients for 4 persons :
°8 turkey fools
°2 shallots
°200g mushrooms
°200ml dry white wine
°200 ml chicken stock or 1 chicken cube
°2 tbsp. c. mustard
°2 tbsp. at s. olive oil
°2 tbsp. c. flat-leaf parsley
°Salt
°Pepper
Peel and mince the shallots
Wash, dry and slice the mushrooms
Prepare the hot chicken broth
In a skillet, brown in olive oil for 3 minutes, without browning
Add and cook for 2 mins
Add the wine and the chicken broth to the sauté pan
Cook for 10 minutes over low heat and uncovered
In an oiled frying pan, brown the turkey breasts
When the meat is nicely browned, add the so-l’y-laisse to the mushrooms, season with pepper and continue cooking for 10 minutes.
Add the chopped parsley and set aside
In the skillet, deglaze with 2 tbsp. at s. of white wine and the mustard and mix well, salt and pepper
Arrange on individual plates and add the mushrooms
Add green beans and drizzle with sauce
Enjoy !
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