Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
1 large skin-on boneless turkey breast
2 tbsp olive oil
1 tbsp finely chopped fresh thyme
2 cloves garlic, minced
2 tbsp all-purpose flour
3 tbsp butter, divided
1 1/2 cups sodium-reduced chicken broth
1/2 tsp each salt and pepper
- Preheat oven to 400˚F. Place turkey breast on cutting board. Holding sharp knife horizontally, slice through thickest part of the turkey breast, without cutting all the way through and leaving about 1-inch intact. Open like a book; place between 2 sheets of parchment paper or plastic wrap. Pound gently to even 1 1/2–inch thickness.
- Brush turkey on both sides with olive oil; season with thyme, garlic, salt and pepper. Melt 2 tbsp butter in large ovenproof skillet set over medium heat. Cook turkey, for 3 to 5 minutes per side or until browned all over.
- Transfer to oven. Cook for 8 to 10 minutes or until cooked through. Remove from skillet; cover and let stand for 10 minutes.
- Meanwhile, melt remaining butter in same skillet set over medium heat. Sprinkle flour over top; cook for about 2 minutes or until smooth. Slowly whisk in broth; bring to boil, whisking constantly. Reduce heat to medium; cook, stirring occasionally, for 8 to 10 minutes or until thickened.
- Slice turkey and transfer to serving platter. Serve with pan sauce.
Tip: Substitute rosemary for thyme if desired.