Escalope with a Lemon cream sauce

You will need (this fed three)

Meat of your choice (We had turkey)

200ml of chicken stock

Half a pot of double cream

Lemon zest from one lemon

Juice from one lemon

Salt

Pepper

Butter

Rosemary sprigs

This can be made with any thin cut of meat. Take your chosen meat (here I used turkey, and bash it between two sheets of silver foil until it is nice and thin.

Now add some butter and rosemary to a pan and melt the butter

Now add the meat to the pan and season, then cook until brown on each side

Once browned on both sides remove the meat from the pan and add the stock, lemon zest and juice and cook until reduced by half. Add the cream to the pan and stir. Now place the meat back in the pan with the reduced sauce.

Cook for a further 5/10 minutes turning the meat over in the sauce and serve. We had it with creamed spinach.

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