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2 onions
2 garlic cloves
1 lb 5-ozs. turkey breast portions
Salt
Pepper
2 Tbs. clarified butter
1-2 Tbs. paprika
1 tsp all-purpose flour
1/2 cup chicken stock
Generous 1 cup light cream
Fresh flat leaf parsley sprigs
1. Peel the onions and dice finely. Peel and finely chop the garlic cloves.
2. Cut the turkey into thin strips and season with salt and pepper. Melt the clarified butter in a skillet and cook the turkey, in batches. Remove from the skillet and set aside.
3. Add onions and garlic to the skillet and cook until translucent. Sprinkle with the paprika and the flour and cook, stirring constantly, for 1-2 minutes. Pour in the stock and bring to a boil. Stir in the cream and cook over high heat until thickened.
4. Wash the parsley, shake dry, and pull off the leaves from the stalks. Stir the turkey strips into the sauce and warm through briefly. Serve the turkey and sauce on warmed plates, garnished with parsley.
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