Turkey Breast With Provencal Herbs
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2boneless turkey breasts, about 1¼ pounds each
- Salt and freshly ground pepper to taste
- 2tablespoons olive oil
- 4cloves garlic
- 4sprigs fresh thyme or 2 teaspoons dried
- 2bay leaves
- 1tablespoon rosemary
- ¼cup dry white wine
- 1cup fresh turkey or canned chicken broth
- 2tablespoons butter
- 4tablespoons coarsely chopped fresh basil or parsley
Nutritional analysis per serving (6 servings)
360 calories; 20 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 38 grams protein; 597 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle the turkey breasts with salt and pepper.
- Step 2
Heat the oil in a skillet and add the breasts skin side down. Cook over moderately high heat about 10 minutes. Turn the pieces and add the garlic, thyme, bay leaves and rosemary. Cook for 10 minutes longer.
- Step 3
Pour in the wine, scraping and stirring to dissolve any particles clinging to the pan. Add the broth, cover and simmer for 15 minutes.
- Step 4
Uncover and reduce the liquid by half over high heat. Swirl in the butter and sprinkle with the basil. Serve with the garlic cloves.
Private Notes
Comments
How You Adjust this recipe For Bone in Turkey breast?
3 février 2021 1/2 recette, sans peau donc croustillant Délicieux! Goûteux et simple sans beurre ni basilic à la fin
My one issue with this recipe is the instruction is to cover and cook for 15 min. after adding the wine and broth. I hesitated doing that, as the skin was nicely browned and crisp, but, I followed the instructions. As expected, putting on the lid made the skin soggy. I took the breast out and broiled for a few minutes, and to "re-crisp" it. That worked well. In future, I'll keep the lid off, and just add liquid if needed. Otherwise, this is a great recipe. Really tasty.