500g turkey breast fillet slices, cut into 1cm thick slices
1 tablespoon paprika
Salt and freshly ground black pepper
1 tablespoon oil, extra
250ml PHILADELPHIA Light Spreadable Cream Cheese
1/2-1 cup chicken stock
2 tablespoons brandy
Finely grated rind of 1 lemon
5 gherkins, drained and finely sliced
1/2 cup finely chopped flat leaf parsley
Basmati rice, cooked, for serving
Method
HEAT the oil in a large frypan over a moderate heat and cook the onions for 8 minutes. Add the garlic and cook for a further 1-2 minutes, then add the mushrooms and cook for 5 minutes. Remove and set aside
TOSS the turkey meat with the paprika and seasonings. Wipe out the frypan with paper towel. Add the extra oil and heat the pan, then quickly cook the meat for 3-4 minutes. Return the mushroom mixture to the pan then stir through the PHILLY, stock, brandy, lemon, gherkins and parsley. Return to heat and gently warm through before serving with rice
