Turkey Chest With Dry Plums

Ingredients for two persons

• 800 g. turkey chest
• 160 dry plums
• 300 g. raisins
• savory
• 100 ml. white wine
• 1 cube chicken concentrate
• 1 kg. potatoes
• 80 g. butter
• 80 ml. milk
• 50 g. pressed cheese
• 1 orange for decoration

The sauce:

• 100 ml. cognac
• 200 ml. white wine
• 50 g. red onion
• 10 g. savory
• butter
• salt, pepper

Cooking Procedure

• Boil the potatoes and make mashed potatoes.
• Grate the pressed cheese and mix it up with the mashed potatoes.
• Boil the cube of chicken concentrate in 250 g. of water.
• Put the dry plums and the raisins in the soup and boil them until they swollen.
• Cut the turkey chest to obtain 4 big slices.
• Beat them on each side.
• Put the plums and the raisins on 2 slices of turkey chest and cover them with the other slices.
• Fix them with toothpicks. Add salt and pepper.
• Put them in the white wine, the chicken soup and the savory.
• Leave it in the oven, at medium temperature, for 15 min on each side.

The sauce:

• Cut the onion small.
• Mix it up with the white wine, the savory, the salt and the pepper.
• Leave it, at small temperature, for 2-3 min.
• Add the cognac and leave it for 1-2 min.
• Strain the sauce.

• Put the turkey chest over the sauce and leave it for 3 min., at medium temperature.
• Add the mashed potatoes and the butter.
• Put the food in the oven for 5 min.
• Decorate with the orange.

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