Pan-Fried Turkey with Garlic and Thyme

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  • 750g (1 1/2 pounds) turkey breast fillets, halved
  • 1 large (200g/6 1/2 ounce) brown onion, sliced
  • 4 cloves garlic, crushed
  • 1/4 cup 60ml) lemon juice
  • 1/2 cup (125ml) evaporated low-fat milk
  • 1/2 cup (125ml) chicken stock
  • 1 tablespoon finely chopped thyme
  • 330g spinach, chopped coarsely
  • 1 tablespoon corn flour
  • 1 teaspoon water


  1. Heat oiled large pan; cook turkey, in batches, until browned all over and tender.
  2. Add onion, garlic and juice; cook, stirring, until onion is soft.
  3. Add milk, stock, thyme, spinach and blended corn flour and water; cook, stirring, until sauce boils and thickens slightly.
  4. Return turkey to pan with any juices; stir until hot.
  5. Serve with mashed potatoes and steamed vegetables, if desired.

Serves 6.

Per serving: 4.75g fat, 2.3g fiber, 778kj (excluding serving suggestions)

From the kitchen of Martin James - Copenhagen, Denmark.