Ingredients
1 x 150g/5½oz piece turkey breast
1 tbsp vegetable oil
1 small corn cob
5 tbsp white wine
5 tbsp double cream
salt and freshly ground black pepper
Method
1. Place the turkey breast between two sheets of cling film and flatten with a rolling pin or the base of a frying pan.
2. Heat the oil in a frying pan over a medium heat and fry the turkey and corn cob until golden-brown on all sides.
3. Add the white wine, bring to the boil and simmer until reduced by half.
4. Add the cream and simmer until the sauce is thickened, the turkey is completely cooked through and the corn is tender. Season, to taste, with salt and freshly ground black pepper.
5. To serve, place the turkey and sweetcorn onto a plate and pour over the sauce from the pan.
