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    Turkey Saltimbocca With Marsala And Chestnut Sauce and Brussels Sprouts

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    Turkey Saltimbocca With Marsala And Chestnut Sauce and Brussels Sprouts

    • Preparation time: 5 minutes
    • Cooking time: 5 minutes to 7 minutes

    Serves: 2

    Ingredients

    • 300g brussels sprouts, ready-prepared
    • 15g sage leaves
    • 2 x 125g turkey breast steaks or fillets
    • 4 slices Parma ham
    • 25g butter
    • 1 tbsp olive oil
    • 100g cooked chestnuts, roughly crumbled
    • 3 tbsp Marsala wine

    Method

    1. Boil a pan of water for the sprouts, simmer them for 6 minutes until tender, then drain. Place three sage leaves on each piece of turkey. Wrap two slices of Parma ham around each piece to envelope the sage, and set aside.
    2. Heat the butter and oil in a frying pan over a high heat, then add the wrapped turkey and a few extra sage leaves. Cook for 1–2 minutes on one side, flip over and add the chestnuts, and cook for the same time on the other side until just cooked through.
    3. Place each turkey saltimbocca in the centre of a plate and surround with sprouts and chestnuts. Pour the Marsala wine and 4 tbsp water into the pan and boil for 1 minute. Season with pepper and pour over the saltimbocca.

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    Drinks recommendation

    The Marsala wine in this dish means that a red with velvety fruit and a herby lift is required.

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    Average user rating

    5 stars