Ingredients serves 4:
1 1/3 lb/60 dkg boned turkey breast, salt, ground black pepper, 2 tablespoon all-purpose flour, 3-4 tablespoon cooking oil, 1/2 dl fragrant white wine, 2 dl cooking (light) cream
Pesto: 1 1/3 oz/4 dkg pine nuts (can use almonds or walnuts), handful of fresh basil, 1 large clove garlic
(1/2 teaspoon garlic cream), 4 tablespoon olive oil, salt, ground black pepper, 1 oz/3 dkg grated Parmesan cheese

Cut the boned turkey breast against the grain into 12 small slices (medallions). Pound slightly, salt and pepper them and dredge in flour. Toast the pine (or other) nuts in a dry skillet until golden brown, let cool. Save 1 teaspoon for garnish, put the rest in a blender. Add the basil leaves, peeled and sliced garlic clove (garlic cream) and olive oil and puree. Salt and pepper lightly and add the Parmesan cheese. In a large skillet heat the cooking
oil and brown the dredged turkey breasts about 2 minutes on each side. Season with the wine and, shaking the skillet, allow it to steam about a minute more then add the cooking cream. Spoon in the pesto and stirring occasionally, steam for another 2-3 minutes. If necessary, add more salt and pepper. If the pesto should be too thick, thin with a little water or cream. When serving, place three medallions on each plate, pour the pesto over them and garnish with some of the reserved pine nuts on top. Delicious with steamed rice.

Preparation time: 30 minutes
Calories per serving: 639 (without rice)
Skill: Easy to prepare