- 2 boneless turkey breasts, about 1 1/4 pounds each
- Salt and freshly ground pepper to taste
- 2 tablespoons olive oil
- 4 cloves garlic
- 4 sprigs fresh thyme or 2 teaspoons dried
- 2 bay leaves
- 1 tablespoon rosemary
- ¼ cup dry white wine
- 1 cup fresh turkey or canned chicken broth
- 2 tablespoons butter
- 4 tablespoons coarsely chopped fresh basil or parsley
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
418 calories; 23 grams fat; 7 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 46 grams protein; 147 milligrams cholesterol; 229 milligrams sodium
- Sprinkle the turkey breasts with salt and pepper.
- 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.
- Pour in the wine, scraping and stirring to dissolve any particles clinging to the pan. Add the broth, cover and simmer for 15 minutes.
- Uncover and reduce the liquid by half over high heat. Swirl in the butter and sprinkle with the basil. Serve with the garlic cloves.