Serves 4

Ingredients:

4 turkey breast fillets (pound by a mallet to 2 mm thickness)

250 gm canned mushroom in brine (drained)

4 cloves garlic (finely chopped)

1 tbsp flour

300 ml whole milk

200 ml pouring cream

1 chicken bouillon cube

Juice of 1 lemon

1 tbsp seeded mustard

40 gm butter + 1 tbsp olive oil

Salt + pepper + herbes de Provençe

Method:

Season turkey fillets by smearing them with mustard; on both sides, then sprinkle seasoning; going low on salt. Heat a wide skillet, to accommodate the fillets; in one layer. Add butter and oil. When butter melts; add turkey fillets to sear on both sides and slightly change colour. Remove with a pair of tongs; aside on a plate. Stir in garlic without browning it. Add bouillon cube, lemon juice and a cup of hot water.  Stir to dissolve cube, then add mushrooms. Sprinkle flour on mixture. Stir to mix and cook flour.  Keep stirring gently for a few minutes then add milk.  Stir until sauce of mixture thickens; then bring fillets back to skillet.  Allow to cook for 15 minutes in white sauce. Stir in cream. Bring to a boil over medium-low heat and remove away from heat. Serve with buttered fettuccine or spaghetti and grated Parmesan sprinkled on top; if desired, with a side of any sautéed vegetables of your choice.

* A version of this article appears in print in the 3 October, 2024 edition of Al-Ahram Weekly