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Ingredients
600g filleted turkey breasts
1 tbs. flour
15g butter
½
1 lemon
150ml. white wine
200ml. water
Olive oil
Preparation
1.
Season and flour the fillets and fry them in a frying pan for 2 minutes.
2. Reserve in a separate bowl and reserve the oil left from this step.
3. Cut the lemons in halves and in fine slices, removing the skin and reserve.
4. Put the peeled lemons (without seeds) in the bowl with 100ml. of water.
5. Mix for 30 seconds at speed 5-7. Strain and reserve.
6. Add the previously used oil, the fillets and butter and leave to cook for 1 minute at
100°C and speed 1-2-3 progressively.
7. Put the mixing tool in place and add the fillets, lemon slices, wine, 100ml. of water
and lemon juice.
8. Cook for 7 minutes at 90°C and speed 3 progressively.
9. When this is finished remove the fillets.
10. For a thicker sauce leave to cook for 2 minutes more.
Ingredients
800g chicken
120g olive oil
350g onion
100g almonds
3 cloves garlic
250g white wine
3 hard boiled eggs
150g water
Saffron
Black pepper
Parsley
Preparation
1.
First fry the chicken in a frying pan and reserve in a casserole dish.
2. Cut the almonds in the bowl at speed 7-9 and reserve for later.
3. Finley chop the garlic and onion with some oil for 6 seconds at speed 6.
4. Next, lightly fry selecting 5 minutes at 100°C and speed 2.
5. Add the wine, almonds, water, saffron and black pepper to cook for 10 minutes at
100°C and speed 2.
6. Leave to cook for 15 more seconds for a thinner sauce.
7. After this step, add the eggs and parsley and mix for 4 seconds at speed 4.
8. Put the mixing tool in place and add the chicken cut in small pieces to cook for 15-20
minutes at 100°C and speed 2 or until it is cooked.
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