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Ingredients
- 2 small boneless skinless turkey breasts, 1 ½ lb/750 g
- ¼ tsp/1 ml salt
- ¼ tsp/1 ml pepper
- 2 Tbsp/30 ml olive oil
- 1 onion finely chopped
- 8 oz/227 g cremini or white mushrooms, thinly sliced, abt. 2 c./500 ml
- ¼ tsp/1 ml dried thyme
- ¼ tsp/1 ml dried rosemary
- 2 Tbsp/30 ml flour (I used spelt)
- 1 c./250 ml sodium reduced chicken stock
- 2 Tbsp/30 ml chopped fresh parsley
- 2 tsp/10 ml lemon juice
Directions
- Cut each turkey breast in half; sprinkle with half each of the salt and pepper.
- In large cast-iron or heavy skillet, heat half of the oil over high heat; brown turkey all over, 5 to 6 minutes. Transfer to plate.
- Add remaining oil to skillet; fry onion, mushrooms, thyme, rosemary and remaining salt and pepper over medium heat, stirring occasionally, for about 5 minutes or until golden.
- Stir in flour; cook for 2 minutes. Stir in stock and 1/4 cup (50 mL) water, a little at a time; bring to boil.
- Return turkey to skillet. Stir in parsley and lemon juice; cover and simmer over medium heat for 8 to 10 minutes or until thickened and juices run clear when turkey is pierced.
This recipe is from Canadian Living Kitchens, meant for a hot turkey sandwich, but I use just as turky with sauce for my 3 or 4 oz meat portion.
I found it simpler to make that the one currently in the recipe book here.
