Recipe type: Cooking for One or Two, Weeknight Dinner, Holiday Recipe
Prep time:
Cook time:
Total time:
Serves: 2-4 servings
Ingredients
1 pound (16 ounces) thinly sliced turkey breast cutlets*
salt & pepper to taste
1 tablespoon olive oil
¼ cup dry white wine
2 tablespoons fresh lemon juice
4 tablespoons butter
¼ cup chicken broth
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 sprigs fresh sage
Instructions
Season the turkey breast cutlets* with salt and pepper on both sides. Heat a large oven-proof skillet over medium heat, add add the olive oil. Working in batches if your skillet is too small, add the cutlets and sear about one or two minutes per side, then set aside on a plate.
Pour in the white wine and the lemon juice, using a spatula to scrape the bottom of the pan and loosen the browned bits. Let simmer until the liquid begins to bubble and reduce.
Lower the heat and add butter, stirring until the butter is melted and mixture combined. Add in the chicken broth, rosemary, thyme and sage. Simmer for about five minutes or until the sauce begins to bubble.
Coat the turkey with the sauce and let simmer about two or three more minutes, until the turkey is heated through and registers 165 degrees F on a meat thermometer. Serve with sauce and garnish with additional herbs, if desired.
Recipe by In Good Taste at http://ingoodtaste.kitchen/ultimate-thanksgiving-menu-two/