Name: Pan-Seared Turkey Breast with Creamy Mushroom Pan Sauce
Prep time: 15 min
Cook time: 25 min
Yield: 4 servings
Ingredients: 4 pieces turkey breast cutlets; salt; black pepper; ½ cup all-purpose flour; 2 tablespoon olive oil; 2 tablespoon butter; 12 ounce cremini mushrooms; 3 clove garlic; ½ cup dry white wine; ¾ cup chicken broth; ¼ cup heavy cream; 2 teaspoon fresh thyme; ½ lemon

Pan-Seared Turkey Breast with Creamy Mushroom Pan Sauce

weeknightcomfort foodelegant

15 minPrep25 minCook4Serves

Ingredients

4 piecesturkey breast cutlets (about 6 ounces each)
·salt
·black pepper
½ cupall-purpose flour
2 tablespoonolive oil
2 tablespoonbutter
12 ouncecremini mushrooms
3 clovegarlic
½ cupdry white wine
¾ cupchicken broth
¼ cupheavy cream
2 teaspoonfresh thyme (or 1 teaspoon dried)
½lemon

Prep

01
Slice 12 ounces cremini mushrooms into quarters.
02
Mince 3 cloves garlic.
03
Measure wine, broth, and cream into small bowls.

Method

01
Pat turkey cutlets dry with paper towels. Season both sides generously with salt and pepper.
02
Spread flour on a shallow plate. Coat each cutlet lightly on both sides, shaking off excess.
03
Heat olive oil in a large skillet over medium-high heat. Once shimmering, add turkey cutlets and cook for 3 to 4 minutes per side, until golden brown and cooked through (internal temperature 165°F). Transfer to a plate.
04
In the same skillet, melt 1 tablespoon butter over medium-high heat. Add mushrooms and cook, stirring occasionally, for 4 to 5 minutes until they release their liquid and begin to brown. Season with a pinch of salt and pepper.
05
Add minced garlic and cook for 30 seconds until fragrant.
06
Pour in white wine, scraping up any browned bits from the bottom of the pan. Simmer for 1 to 2 minutes until reduced by half.
07
Stir in chicken broth and fresh thyme. Simmer for 2 to 3 minutes.
08
Remove from heat. Stir in heavy cream and remaining 1 tablespoon butter until smooth.
09
Return turkey cutlets to the skillet, nestling them into the sauce. Warm through for 1 minute. Finish with a squeeze of fresh lemon juice. Serve immediately over egg noodles or with mashed potatoes.

Spice Tips

For depth, add 1/4 teaspoon smoked paprika with the mushrooms. For a subtle heat, finish with a small pinch of cayenne. A handful of fresh tarragon or parsley stirred in at the end brightens the creamy sauce.

Make this a full dinner by serving over buttered egg noodles or creamy mashed potatoes. The recipe can be made up to 4 hours ahead and gently reheated on low heat; add a splash of broth if the sauce thickens. Turkey breast dries out quickly, so don't overcook—use a meat thermometer to nail 165°F.