2 lbs. Turkey Breast
1 oz. Butter
2 oz. Ground Almonds
2 oz. Sliced Almonds
1 Lemon
Salt and Pepper
4 oz. Water (or white wine)
4 oz. Cream

Spread the sliced Almonds on a tin tray and put into a hot oven.
Leave for 2 mts. and check.
They want to brown but not blacken.
Cut the Turkey into slices and then cut the slices into thick strips.
Melt the butter in a large pan or wok.
When it foams toss in the turkey strips.
Stir and fry these on the pan until gently browned on the outside.
Sprinkle over the ground almonds and continue stirring and frying until the pieces are coated with browned ground almonds.
Season well with salt and freshly ground black pepper.
Add the water and the juice of the lemon to the pan and simmer until the turkey is cooked through and the liquid is nearly gone.
Add the cream and boil fast to reduce this to a coating sauce.
Divide the turkey between 4 plates and sprinkle the toasted almonds on each just before serving.
Serve with Rice or boiled potatoes.