Turkey Breast With Provencal Herbs

By Pierre Franey

Published November 14, 1989

Total Time
45 minutes
Rating
4(81)
Comments
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Ingredients

Yield:6 servings

  • 2 boneless turkey breasts, about 1 ¼ 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

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

2 grams carbs; 134 milligrams cholesterol; 389 calories; 9 grams monosaturated fat; 4 grams polyunsaturated fat; 7 grams saturated fat; 22 grams fat; 1 gram fiber; 608 milligrams sodium; 42 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Sprinkle the turkey breasts with salt and pepper.

  2. Step 2

    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.

  3. Step 3

    Pour in the wine, scraping and stirring to dissolve any particles clinging to the pan. Add the broth, cover and simmer for 15 minutes.

  4. Step 4

    Uncover and reduce the liquid by half over high heat. Swirl in the butter and sprinkle with the basil. Serve with the garlic cloves.

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Ratings

4 out of 5
81 user ratings
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Comments

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mary s

How You Adjust this recipe For Bone in Turkey breast?

Tatchou

3 février 2021 1/2 recette, sans peau donc croustillant Délicieux! Goûteux et simple sans beurre ni basilic à la fin

Carol in Queens

My one issue with this recipe is the instruction is to cover and cook for 15 min. after adding the wine and broth. I hesitated doing that, as the skin was nicely browned and crisp, but, I followed the instructions. As expected, putting on the lid made the skin soggy. I took the breast out and broiled for a few minutes, and to "re-crisp" it. That worked well. In future, I'll keep the lid off, and just add liquid if needed. Otherwise, this is a great recipe. Really tasty.

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