Baked Turkey Breast and Mushroom Gravy recipe

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Ingredients

1 (2 pound) boneless, skinless turkey breast
2 tablespoons unsalted butter
2 tablespoons olive oil
salt and ground black pepper to taste
3 tablespoons unsalted butter
1 (4 ounce) can sliced mushrooms, drained
1 teaspoon dried rosemary, crushed
1 teaspoon ground thyme
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon ground black pepper
⅔ cup white cooking wine
1 (10.5 ounce) can condensed cream of mushroom soup
1 cup chicken broth
1 tablespoon all-purpose flour

Nutrition Info

382 calories
carbohydrate: 6.8 g
cholesterol: 135.6 mg
fat: 18.2 g
fiber: 0.7 g
protein: 41.2 g
saturatedFat: 7.7 g
servingSize: -
sodium: 860.3 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Cut turkey breast into 1-inch chunks.

  2. Heat 2 tablespoons butter and olive oil in a large, deep skillet over medium heat. Add turkey and cook, stirring occasionally, until cooked through and juices run clear, 10 to 12 minutes. Transfer to a baking dish, season with salt and pepper, and cover with aluminum foil. Do not clean the skillet.

  3. Place turkey in the preheated oven to keep warm.

  4. Meanwhile, melt butter for the gravy in the same skillet. Add mushrooms, rosemary, thyme, onion powder, salt, and pepper, cook over medium-high heat until mushrooms are golden brown, about 5 minutes. Add wine and bring to a boil, cook until 1/2 of the liquid remains, 5 to 7 minutes. Add condensed soup and chicken broth, allow to reduce until 1/2 of the liquid remains, about 10 minutes. Add flour and stir until well incorporated or until sauce thickens.

  5. Serve mushroom gravy over warm turkey.

Recipe Yield

6 servings

Recipe Note

A delicious one-dish meal with all the flavors and aromas of Thanksgiving--only it's stupid-easy to make! Serve over mashed potatoes, noodles, rice or whatever you like! I served this over wild rice pilaf--great!

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