Turkey Chops With Rosemary Potatoes & Creamy Mushroom Sauce

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 8 turkey chops (usually small)
• 500 g potatoes, cut into 2cm cubes
• 2 teaspoons fresh rosemary leaves, coarsely chopped
• 4 field mushrooms, sliced
• 300 ml low-fat thickened cream
• 2 tablespoons red wine
• 1/3 cup chicken stock

Recipe

• 1 heat 1 tablespoon of olive oil in a large non-stick frying pan over medium-high heat. add mushrooms and cook for 5 minutes or until golden and softened. remove from pan and set aside.
• 2 add the stock, red wine and low-fat cream to the pan and simmer for 3 minutes or until thickened and reduced slightly. season with salt and cracked black pepper. remove from heat and cover.
• 3 heat 1 tablespoon of olive oil in a large non-stick frying pan and add the steamed potatoes and rosemary. cook for 5 minutes or until potato is golden and crispy.
• 4 meanwhile, heat a stovetop grill on high. cook the turkey chops for 4 minutes each side for medium or until cooked to your liking. remove from heat, cover and set aside to rest for a few minutes.
• 5 return the sauce to the heat, add the mushrooms and stir until warmed through.
• 6 divide the turkey chops among serving plates and top with the mushroom sauce. serve with potatoes.