Turkey Breast In Gruyère Bacon Sauce With Potato Wedges - cooking recipe

Ingredients

4 None turkey breasts (each around 1/3 lb)
6 tbsp olive oil
1/3 lb bacon, cut into lardons or chopped
3/4 cup heavy cream
1/2 cup Gruyere cheese
1 2/3 lb potatoes, cut into wedges
3 oz mixed salad greens
12 None cherry tomatoes, quartered
2 tbsp light balsamic vinegar
1 tsp Dijon mustard

Preparation

Preheat the oven to 400\u00b0F. Grease a baking dish. Place the turkey breasts between two sheets of plastic wrap. Lightly pound with a rolling pin to flatten slightly. Remove from the plastic wrap and season. Heat 2 tbsp oil in a large, deep frying pan. Saute the turkey in two batches for 3-4 mins each side. Place the turkey in the prepared dish. Add the bacon to the pan and cook for 2-3 mins until crispy. Drain on paper towels. Lightly whip the cream, add the cheese and mix well. Drizzle over the turkey then sprinkle the bacon over top. Bake for 15-20 mins until the turkey is cooked through.
Meanwhile, heat 2 tbsp oil in a large non-stick pan. Add the potato wedges and fry over medium heat, turning, for 10-15 minutes until golden and cooked through.
To serve, divide the salad greens and tomatoes between four plates. Whisk the vinegar and mustard with a pinch of sea salt, sugar and pepper then toss with the salad. Serve with the turkey breasts and potato wedges, sprinkled with sea salt.