Tender turkey breast with sage

Instructions

1. Prepare the marinade by pouring the lemon juice into the milk. Leave aside for 5 minutes, at room temperature to thicken.
2. Clean the turkey breasts. Remove the earbuds and make 5-6 notch on the short side, with a depth of 1 cm. Dry the meat with a kitchen napkin. Flavor the meat with black pepper and salt and spread the mustard on the meat.
3. Place the meat in a deep container and pour it with the milk. Cover with a lid and leave in the refrigerator for the night.
4. Remove the meat and leave it at room temperature for 30 minutes, on a grate to drain well.
5. In a pan heat the butter and sunflower oil. Drop the sage and leave it for 30 seconds. Put the meat on and fry it on high heat, all sides for 5 minutes.
6. Add the onion, coarsely chopped and whole cloves of garlic. After 2 minutes, remove the pan from the heat. Pour 100 ml. white wine and cover the container with a lid.
7. Put the container in a heated to 180 ° с oven with a fan for 40 minutes.
8. Then, remove the lid and sprinkle the meat with the Worcestershire sauce and butter. Return the pan to the oven for another 15 minutes, without a lid. Transfer the meat to a serving plate, cover with aluminum foil and leave to rest for 10 minutes.
9. Enjoj!

• Servings : 6
• Ready in : 75 Minutes
• Course : Main courses
• Recipe Type : 90 day diet, beef, Chiken and paultry, Christmas Recipes, Easter Recipes, Left overs-great overs, Meat, recipes for spring, recipes for summer, recipes for winter
• Ingredient : Butter, Caw-milk, Dijon mustard, Garlic, Ground black pepper, Lemon juice, Onion, Salt, Salvia, Sunflower oil, Turkey breasts escalopes, White wine, Worcester sauce