1 tbsp each finely chopped fresh thyme and rosemary
1/3 cup cognac or brandy
1 1/2 cups red wine
1 cup sodium-reduced poultry broth
2 tbsp butter, softened
2 tbsp all-purpose flour
2 tbsp finely chopped fresh chives
TIP: Serve with roasted carrots and sautéed green beans with pearl onions for a spin on the classic French dish.
Cut turkey breast into 6 pieces; season all over with 1/2 tsp salt and pepper. Heat oil in large skillet set over medium-high heat; brown turkey on all sides until golden. Transfer to plate.
Add bacon to skillet; cook for about 5 minutes or until crisp around edges. Add mushrooms; cook for 5 to 7 minutes or until tender and lightly browned. Add onion, garlic, thyme, rosemary and remaining salt and pepper; cook, stirring occasionally, for 5 minutes.
Pour in cognac; simmer, scraping up browned bits, for about 3 minutes or until reduced by half. Add red wine and broth; bring to boil. Return turkey and any accumulated juices to pan. Reduce heat and simmer for 15 to 20 minutes or until turkey is tender and sauce is reduced.
Mash butter with flour until smooth and well combined. Whisk into sauce. Simmer for about 5 minutes or until thickened. Sprinkle with chives.
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