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Slice turkey breast into smaller fillets, cover with film and thin with a meat mallet.
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Season the turkey, then fry in olive oil in your skillet to an internal temperature of 165F.
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Fry onion in olive oil in your skillet, then add garlic, spices and sage. Cook until the onion has softened.
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Pour in the chicken stock and vinegar, and increase heat slightly for 4-5 minutes so the sauce reduces.
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Add the coconut milk to the skillet, stir, then add the turkey. Cook for 4-5 minutes. Serve with sides of your choice and enjoy!
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