Turkey Chasseur - Kalkon Chasseur

TURKEY CHASSEUR
Kalkon Chasseur

The turkey breast is flavoured with garlic and fried in the oven so that it’s nice and juicy. With a sauce of mushrooms and a splash of white wine, it’s a really festive dinner.

4 servings

1 1/3 lbs boneless turkey breast

2 sliced garlic cloves
½ to 1 teaspoon salt
black pepper
1 tablespoon melted butter or margarine

Sauce:

8 oz fresh mushrooms
2 tablespoons butter or margarine
2 tablespoons finely chopped onion
¾ cup water
1 chicken bouillon cube
¼ cup white wine
1 tablespoon chopped parsley
1 teaspoon dried tarragon
½ teaspoon thyme

Make a couple of cuts in the meat and spike it with the sliced garlic. Rub the meat with salt and pepper. Put the turkey breast in a greased, oven-proof dish and brush it with the melted fat. Bake in the middle of the oven at 350F for about 35 minutes or until done. Baste with the fat while frying as well.

Slice the mushrooms for the sauce. Melt 1 tablespoon fat in a saucepan and brown the mushrooms until the liquid has been sucked up. Blend in the onions and sizzle for a few minutes. Add water, bouillon cube, wine, parsley, tarragon and thyme and boil for a couple of minutes. Flavour to taste and beat in remaining fat.

Slice the turkey breast and serve the sauce separately. Serve with baked or boiled potatoes, broccoli and white bread.

You can substitute the turkey with the same amount of chicken breast.

Enjoy!

Bella