Pan-Seared Turkey Breast with Mushroom Pan Sauce
Ingredients
- ·turkey breast (1.5 to 2 pounds, about 1 inch thick)
- ·salt
- ·black pepper
- 2 tablespoonsolive oil
- 12 ouncescremini mushrooms
- ·shallot
- ·garlic
- ½ cupdry white wine
- ¾ cupchicken broth
- ¼ cupheavy cream
- 2 teaspoonsfresh thyme (or 1 teaspoon dried)
Prep
- 01
Mince 1 shallot.
- 02
Mince 2 cloves garlic.
- 03
Slice 12 ounces cremini mushrooms into quarters.
Method
- 01
Pat the turkey breast dry with paper towels and season generously on both sides with salt and pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
- 03
Add the turkey breast and sear for 5-6 minutes on the first side until golden brown, then flip and sear 4-5 minutes more until golden. Transfer to a plate.
- 04
In the same pan, add the mushrooms and cook over medium-high heat for 4-5 minutes, stirring occasionally, until they release their liquid and begin to brown.
- 05
Add the minced shallot and garlic, stir well, and cook for 1 minute until fragrant.
- 06
Pour in the white wine, scraping up any browned bits from the bottom of the pan, and simmer for 1-2 minutes to reduce slightly.
- 07
Add the chicken broth and thyme, stir, then nestle the turkey breast back into the pan along with any accumulated juices.
- 08
Reduce heat to medium-low, cover partially, and simmer for 8-10 minutes until the turkey reaches an internal temperature of 165°F.
- 09
Remove the turkey to a cutting board. Stir the heavy cream into the pan sauce and simmer uncovered for 1-2 minutes until slightly thickened. Taste and adjust salt and pepper.
- 10
Slice the turkey breast on the bias and serve with the mushroom pan sauce spooned over the top.
This recipe works beautifully with sliced potatoes, egg noodles, or crusty bread to soak up the sauce. Turkey breast cooks quickly, so use an instant-read thermometer to avoid overcooking; it will be tender and juicy when it hits 165°F.