Technical Stages :

• Chop the garlic and parsley. Mix them with the olive oil.
• Add salt and pepper to the fillets. Pass them in the garlic/parsley mix, pressing slightly to make it stick on both sides.
• Heat up the margarine in a non-stick pan. Cook the meat on both sides, then transfer the monto a service plate.
• Mix the madeira wine and mustard in a cup, and pour it in the pan. Reduce slowly for 1 minute, stirring with a wooden spatula.
• Whisk butter in the sauce.
• Pour onto the fillets.
• Light version :
• There is little fat in this dish, but you may skip the oil and only apply the garlic/parsley mix.
• Monoinsaturated fatty acid from olive oil, polyinsaturated from sunflower seed oil, tasty butter, lean turkey meat: a balanced dish. Serve it along green beans and boiled potatoes for a low fat diet. Or with rice and pasta for the glucids.