Summary

Ingredients

• 4 turkey medallion (s) approx. 70 g each
• 8 slices bacon, approx. 10 g each
• mustard
• Chicken seasoning
• 150 g veetable onion (s), rouhly diced
• 1 clove (s) garlic, pressed
• 100 g herbal cream cheese, 3% fat
• 75 ml cremefine or cream
• 40 ml sparkling wine, semi-dry, or vegetable stock
• 60 ml vegetable stock
• 1 tablespoon tomato paste
• 50 g cheese, rated
• some fat for frying and for the casserole dish

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Instructions

1. Rub turkey medallions with mustard and sprinkle with chicken seasoning. Wrap each medallion in 2 slices of bacon. If possible, let it steep for 2 hours in the refrigerator (take out of the refrigerator 1/2 hour before frying).
2. Preheat the oven to 180 ° C fan oven.
3. Heat some fat in a non-stick pan, fry the medallions briefly on both sides, remove from the pan and set aside.
4. Fry the onions in the frying fat until golden. Reduce heat. Mix the cremefine, sparkling wine, stock and tomato paste, pour over the onions and stir. Stir in the cream cheese, let it melt and, if necessary, season to taste.
5. Pour half of the sauce into a baking dish. Put in medallions and spread the rest of the sauce over them. Sprinkle with grated cheese and cover the pan with a lid (or aluminum foil). Put in the preheated oven and bake for about 25 minutes. After about 10 minutes of baking time, remove the lid / foil.
6. Today we had fried potato noodles with it, but rice, potatoes or noodles also go well.