Turkey isn't just for holidays and this recipe will have you wanting turkey way more often than that. Serve with roasted vegetables and rice or mashed potatoes.
Yield: 4 servings
- 4 tablespoons butter or margarine, melted
- 2 garlic cloves, crushed
- 2 tablespoons minced fresh sage
- 1¼ to 1½ lbs turkey breast, cut into 4 pieces
- Salt and pepper
- 4 shallots, sliced
- ½ pound fresh mushrooms, sliced
- ¼ cup Marsala, sherry, or white wine
- ¼ cup chopped fresh parsley
- Heat 2 tablespoons of butter in a large skillet over medium-low heat. When it has melted and is beginning to bubble, add garlic and sage. Sauté until fragrant.
- Lightly sprinkle both sides of the turkey breasts with salt and pepper. Add turkey to the pan and brown on one side, cooking for 7 minutes.
- Flip turkey and cook for an additional 5 minutes. Remove from the pan and set aside. Increase heat to medium. Add remaining butter, shallots, and mushrooms and saute for 3 minutes. Return turkey breasts to the pan. Pour in wine and cover the pan. Simmer for 5 minutes.
- Remove pan from heat and sprinkle in chopped parsley. Add additional salt or pepper to taste (if desired) and serve immediately.
Featured Ingredient: Sage
Typically used to flavor Thanksgiving stuffing, sage provides a lovely fragrance and flavor to a variety of dishes, especially when leaves are sautéed before adding. The leaves are also lovely when added to a decorative arrangement or used for garnishes. The flowers are edible and have a slightly milder flavor than the leaves. Use them for decoration, or sprinkled over pasta or cakes. While cooks appreciate the distinctive taste and scent of sage, gardeners and landscapers also enjoy its velvety, evergreen foliage, and delicate blooms. Consider planting and growing sage in a container with rosemary, basil, and other Mediterranean herbs for a fragrant mix in your garden. Let us teach you how to grow sage!