Roast Turkey Breast Saltimbocca, Prosecco Cream Sauce Ingredients:
• 1 large fresh turkey breast cut lengthwise down the centre
• 4 pieces proscuttio
• 8 fresh sage leaves
• 1 Glass prosecco
• ½ C whipping cream
• ½ chicken stock
• Olive oil
Roast Turkey Breast Saltimbocca, Prosecco Cream Sauce Instructions:
• In a large hot non-stick frying pan sear the turkey breast on both sides. Remove turkey from pan and lay large sage leaves down on top of both breasts. Put a piece of proscuttio over the top of this. Season well with salt. Turn over and do the same on the other side.
• Re-heat the same pan on a medium heat. Add olive oil and place turkey back in. Allow to brown for 5 minutes and then place the whole pan in an oven pre-heated to 400 degrees. Cook for 20 minutes, remove from oven. Take meat out and set aside to rest on a plate with a lip. Over a high heat deglaze the pan with prosecco, whipping cream & chicken stock. As the sauce is reducing add in any juice that comes off turkey.
• Slice turkey and serve with sauce over the top.