Turkey fillet with parsley

1 kg Turkey (breast)

300 ml white wine

300 ml vegetable broth

1 PCs lemon

1 tsp. black pepper

salt - to taste

1 garlic - clove

1 PCs onion

4 dill - beam

3 parsley - beam

100 g pistachios

200 g Parmesan cheese (grated)

5 tbsp. orange juice

4 tbsp. olive oil

500 g tomatoes (small)

2 tbsp. butter
what kind of oil to choose? we'll show

thin noodles

Meat wash and let the water drain out. Cut the lemon slices.Mix white wine and vegetable broth in a saucepan, add 2 slices of lemon, pepper, chopped garlic and sliced onions. Bring to the boil, put the Turkey meat, separated accosta, and cook over medium heat, covered for 40 minutes, tremani stirring occasionally.

Prepare the sauce. Herbs and pistachio slice, and then, mixed with Parmesan cheese, chop, crobiological puree. Mix with orange juice, rastitelnymi and 300 ml of broth. Add salt, pepper and 2 tbsp. localemanager juice.

Remove meat from broth, cool slightly and cut into slices.

Tomatoes clear skin and pre-heat in a pan Namaste.

Serve meat with sauce, tomatoes and noodles.