Turkey breast on wine and mushrooms
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ingredients
200 g fresh mushrooms (larger) 70 g butter 3 tbsp olive oil 1 kg turkey breast 1 tbsp dried thyme 1 pk large onion 3 cloves garlic 1 dl white wine 4 dl chicken broth (broth) 1 handful parsley to taste salt, ground black pepper
step
A quick and delectable lunch for holiday and weekday. We prefer chicken breast at our house, but these turkey on wine are really fantastic. The thyme gives them the perfect flavor and aroma, and the mushrooms aren’t overcooked and complement the turkey pieces perfectly.
1.
Rinse the larger mushrooms in water, drain and cut them into larger pieces.
2.
In the pot in which we will prepare this dish, first heat the butter, then add enough mushrooms to cover only the bottom of the pot and no pieces lying on top of the others. Season them lightly and fry them in the butter until they are nicely browned. Then take them out and repeat with the rest of the mushrooms.
3.
After the mushrooms are browned, add the oil to the empty pot and add the turkey breast, cut into larger pieces. Season the meat with salt and pepper, add the thyme, and sauté until the pieces are completely browned.
4.
Then add the onion, sauté for another five minutes and add the garlic.
5.
Roast briefly and add the wine…
6.
and broth. Cover the pot and simmer over a low-medium flame for about 30 minutes.
7.
Then return the sautéed mushrooms to the pot and cook uncovered for 5 more minutes.
8.
Remove the pot from the heat, add the parsley and season the sauce with salt to taste, if needed. Serve the turkey breast in wine with steamed rice, but roast potatoes or mashed potatoes are also excellent.
9.
Good taste!
