| 25g Butter | |
| 1 Onion | |
| 1 Clove Garlic | |
| 600g Skinless Turkey Breast | |
| 1 Sprig Flat Leaf Parsley | |
| 175 ml Dry White Wine | |
| 250 ml Chicken Stock | |
| 2 TSP Dijon Mustard | |
| Salt and Pepper | |
| Turkey Stuffing (Optional) |
| 1. | Heat the olive oil and butter in a frying pan, add the onion and garlic and cook over a low heat, stirring occasionally, for 5 minutes. |
| 2. | Increase the heat to medium, add the turkey and cook, stirring frequently, for 10 minutes until golden brown. |
| 3. | Season with salt and pepper, pour in the wine and cook until it has evaporated. Pour in 175 ml/6 fl oz of the hot stock, cover and simmer for about 30 minutes. |
| 4. | Mix together the remaining stock and the mustard in a bowl and stir into the pan. Sprinkle with the parsley and simmer for a further 15 minutes. |