Turkey Breasts with Navel Oranges
Turkey Breasts with Navel Oranges
hot marinade:
2 - Navel orange, quartered, pith removed
2 Tbsp.
(30 mL) - soya or tamari sauce
3 Tbsp. - (45 mL) liquid honey
3 Tbsp. - (45 mL) white vinegar
3 - Navel orange, zest and julienne
3 - drops of Worcestershire sauce
1 - pinch of nutmeg
1 - pinch of cinnamon powder
1 - pinch of ginger powder
turkey
4 - cutlets of turkey
Salt and pepper to taste
2 Tbsp.(30 mL) - sunflower oil
8 - leaves of fresh mint
In a small pan, mix first 9 ingredients and reduce over low heat.
Season cutlets with salt and pepper and put in a dish to marinate.
Pour the hot sauce over the cutlets and marinate 10 to 12 minutes. Drain sauce and set aside.
In a frying pan, heat oil and cook cutlets on both sides; transfer to a serving dish.
Deglaze the frying pan with the sauce and reduce until syrupy.
Pour the sauce over the cutlets; garnish with orange sections and mint leaves.
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