PAN-FRIED TURKEY WITH GARLIC AND THYME 750 g turkey breast fillets, halved 1 large brown onion, sliced 4 cloves garlic, crushed 1/4 cup lemon juice 1/2 cup evaporated low-fat milk 1/2 cup chicken stock 1 tablespoon finely chopped fresh thyme 330 g spinach, chopped coarsely 1 teaspoon cornflour 1 teaspoon water

Heat oiled large pan; cook turkey, in batches, until browned all over and tender. Add onion, garlic and juice; cook, stirring, until onion is soft. Add milk, stock, thyme, spinach and blended cornflour and water; cook, stirring, until sauce boils and thickens slightly. Return turkey to pan with any juices; stir until hot.

Serve with mashed potatoes and steamed vegetables.

Serves 6.

[Low-Fat Meals in Minutes, The Australian Women's Weekly Cookbooks]