NORMANDY STYLE DICED HALAL TURKEY
- 4 Réghalal turkey escalopes
- 1 large apple
- 250g of button mushrooms
- 1 pot of fresh cream
Finely slice the turkey escalopes and cut the apple into thin slices. Brown the turkey and apple in butter. When the turkey is nice and golden, add the mushrooms and a little water. Cook on a low heat for a few minutes, stirring occasionally. Add the fresh cream and finish cooking.