Pan-Seared Turkey Breast with Mushroom Pan Sauce
Ingredients
- 1½ poundsturkey breast (boneless, skinless)
- 2 tablespoonolive oil
- 8 ouncemushrooms
- 1shallot
- 2 clovegarlic
- ½ cupdry white wine
- ½ cupchicken broth
- 2 teaspoonfresh thyme
- ·salt
- ·black pepper
Prep
- 01
Slice 8 ounces mushrooms into quarters.
- 02
Mince 1 shallot.
- 03
Mince 2 cloves garlic.
Method
- 01
Pat the turkey breast dry with paper towels and season generously on both sides with salt and pepper.
- 02
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
- 03
Sear the turkey breast for 6 to 7 minutes per side, until golden brown and the internal temperature reaches 165°F. Transfer to a plate and tent loosely with foil.
- 04
Add the remaining 1 tablespoon of oil to the same skillet. Add the mushrooms and cook 3 to 4 minutes, stirring occasionally, until they release their liquid and begin to brown.
- 05
Add the shallot and cook 1 minute until fragrant. Stir in the garlic and cook 30 seconds.
- 06
Pour in the wine, scraping the bottom of the pan to loosen any browned bits. Simmer for 1 minute.
- 07
Add the broth and thyme. Return the turkey to the skillet and simmer for 2 to 3 minutes until the sauce reduces slightly and coats a spoon.
- 08
Slice the turkey and serve with the mushroom pan sauce spooned over top.
Spice Tips
For depth, add 1/2 teaspoon Dijon mustard or a splash of balsamic vinegar to the sauce in step 7. For warmth, a pinch of fresh cracked pepper or a hint of smoked paprika on the finished dish adds complexity.