Chef Crawford's Breast Of Turkey Supreme

Oxmoor House
8 servings


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1/2 cup butter or margarine
1/2 cup all-purpose flour
1 cup chicken broth
1/2 cup milk
1/2 cup whipping cream
1/2 teaspoon salt
1/4 teaspoon white pepper
4 cups hot cooked rice
1 pound sliced smoked turkey breast
1/2 cup sliced almonds, toasted


Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth, milk, and cream; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper; reduce heat, and cook an additional 10 minutes, stirring constantly.

Place 1/2 cup rice on individual serving plates. Spoon cream sauce over rice; arrange turkey slices over rice. Top with remaining cream sauce. Sprinkle with almonds.

Created date

February 2010