Go Back
+ servings
turkey with sage cream sauce on a plate with couscous and asparagus and a fork.
Print Recipe
5 from 9 votes

Turkey with Sage Cream Sauce

This turkey with sage cream sauce is deliciously fragrant, and all made in one pan for an easy dinner recipe.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner, Lunch, Main Dish
Cuisine: American, British
Diet: Gluten Free
Servings: 2 servings
Calories: 485kcal
Author: Claire

Equipment

Ingredients

  • 2 turkey breast fillets
  • 3 tablespoon sage leaves diced
  • ½ teaspoon turmeric
  • 1 tablespoon olive oil
  • 1 small white onion diced
  • 2 garlic cloves mined or finely diced
  • ½ cup coconut milk
  • ½ cup chicken broth
  • 1 teaspoon apple cider vinegar
  • pinch salt
  • pinch black pepper optional

Instructions

  • Place the turkey fillets within plastic wrap and pound with a meat mallet to thin to around half an inch thick. Season with salt and black pepper (if using) each side.
  • Fry the turkey fillets in olive oil on a medium heat for 3-4 minutes each side, or until nicely browned and with an internal temperature of 165F at their deepest point. Cook time will vary depending upon the size of the turkey fillets. Remove with tongs and set aside on a plate.
  • Reduce the heat to low-medium. If needed, add a touch more oil to the skillet, then fry the onion for 2 minutes to soften. Add the garlic and turmeric to the skillet. Continue to cook for 4-5 minutes, then add the sage and stir to combine.
  • Pour in the chicken broth and apple cider vinegar and increase the heat so it is bubbling, but not at a hard boil. Cook for 4-5 minutes until reduced by around half. Reduce the heat to low-medium, then add the coconut milk and the turkey fillets. Cook for a further 4-5 minutes, turning the turkey a couple of times in the sauce. Serve immediately with sides of your choice.

Notes

  • Cook time for the turkey fillets will vary depending upon their size. Be sure to cook the turkey through when first fried in the skillet to an internal temperature of 165F.
  • Don't let the sauce come to a hard boil. You want a light simmer, with some light bubbling, but not a hard boil.
  • Like a lot of sauce? Add a touch more chicken broth to the sauce.
  • Increase herbs and garlic to taste preference.
  • Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
 
Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list
All ingredients in the recipe score 0 on the SIGHI list, with the exception of:
  • garlic, which scores 1. There is a note 'in small amounts, usually well tolerated after cooking'.
  • apple cider vinegar, which scores 1.
  • chicken broth will depend upon ingredients.
  • black pepper, which scores 2. There is a note 'small amounts are tolerated'.

Nutrition

Calories: 485kcal | Carbohydrates: 18g | Protein: 40g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 78mg | Sodium: 14183mg | Potassium: 423mg | Fiber: 1g | Sugar: 12g | Vitamin A: 2IU | Vitamin C: 5mg | Calcium: 194mg | Iron: 4mg