1/2 Bone in turkey breast (3 to 3-1/2 pounds)
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon paprika
2 tablespoons margarine
1/2 pound fresh mushrooms sliced or quartered
2 tablespoons flour
1 cup chicken broth
1/4 cup sherry
1/4 teaspoon rosemary crumbled
Sprinkle turkey breast with salt, pepper and paprika. Over medium heat melt 1 tablespoon margarine in heavy pan large enough to hold breast. Brown breast on both sides. Remove from pan. Heat remaining margarine in pan and saute mushrooms 1 minute. Sprinkle flour over mushrooms stirring constantly. Remove from heat and stir in broth, sherry and crumbled rosemary. Return to medium-high heat and cook until thickened.
Return turkey breast to pan spoon sauce over and cover. Cook on low heat for 35 to 45 minutes or until juices run clear when pierced to the bone with a fork.. To serve adjust seasonings in sauce to taste and serve over turkey.
Chicken, turkey, game hen, water fowl etc.
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- Pit Master
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