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
Heat oiled large pan; cook turkey, in batches, until browned all over and tender. Add onion, garlic and juice; cook, stirring, until onion is soft. Add milk, stock, thyme, spinach and blended corn flour and water; cook, stirring, until sauce boils and thickens slightly. Return turkey to pan with any juices; stir until hot.
Serve with mashed potatoes and steamed vegetables, if desired.
Per serving: 4.75g fat, 2.3g fiber, 778kj (excluding serving suggestions)
From the kitchen of Martin James - Copenhagen, Denmark.