Turkey Breast In Gruyère Bacon Sauce With Potato Wedges

• 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

1. Preheat the oven to 400u0b0F. 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.
2. 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.
3. 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.

turkey breasts, olive oil, bacon, heavy cream, gruyuere cheese, potatoes, tomatoes, light balsamic vinegar, mustard

Taken from recipes-plus.com/api/v2.0/recipes/16010 (may not work)