Turkey With Broccoli

4 turkey breasts, skinned
450 g/1 lb broccoli
Sauce:
25 g/1 oz polyunsaturated margarine
1 clove garlic, peeled
1 tablespoon cornflour
about 300 ml/1/2 pint skimmed milk
about 300 ml/1/2 pint chicken stock
1 bay leaf
2 tablespoons dry sherry
2 tablespoons grated Parmesan cheese
pinch of paprika

Preheat the grill to high.

Place the turkey breasts on the grill rack and grill for about 15 minutes, turning once, until cooked through.

Meanwhile, steam the broccoli for about 12

minutes, until tender. Arrange the broccoli on a heated serving dish and place the turkey breasts on top. Keep hot.

To make the sauce, melt the margarine in a saucepan and add the garlic. Cook gently for a few seconds, then stir in the cornflour and cook for a further 2 minutes, stirring. Remove front the heat, discard the garlic clove and stir in enough skimmed milk and chicken stock to make a thin sauce. Add the bay leaf and cook for 2 to 3 minutes, stirring, until the sauce thickens. Discard the bay leaf and stir in the sherry.

Pour the sauce over the turkey and broccoli. Sprinkle over the Parmesan cheese and place under a hot grill Mild ligltdy browned. Sprinkle with a little paprika and serve immediately.

SERVES 4