Turkey with Mushroom Sauce
Elevate your dinner table with this delectable Turkey with Mushroom Sauce recipe, featuring tender, pan-seared turkey breasts smothered in a rich and creamy garlic mushroom sauce. Perfectly seasoned with paprika, salt, and black pepper, the turkey is browned to golden perfection, locking in its natural juices. The star of the dish, a luscious sauce made with buttery sautéed mushrooms, aromatic garlic, chicken broth, and a touch of heavy cream, delivers an irresistible depth of flavor. Finished with a sprinkle of fresh parsley, this elegant and hearty dish is ready in just 45 minutes, making it an ideal choice for both weeknight dinners and special occasions. Serve it alongside creamy mashed potatoes or crisp steamed vegetables for a meal that’s wholesome, flavorful, and utterly satisfying.
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Recipe Information
Ingredients
- 2 pieces Turkey breast
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic cloves, minced
- 2 cups White button mushrooms, sliced
- 1 tablespoon All-purpose flour
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the turkey breasts on both sides with salt, black pepper, and paprika.
Heat olive oil in a large skillet over medium heat. Sear the turkey breasts for 4-5 minutes on each side until golden-brown. Remove from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they are softened and browned.
Sprinkle the flour over the mushrooms and stir well to coat. Cook for another minute to remove the raw taste of the flour.
Slowly pour in the chicken broth, stirring constantly to deglaze the pan and create a smooth sauce.
Stir in the heavy cream and bring the mixture to a gentle simmer. Cook for 3-5 minutes until the sauce thickens slightly.
Return the turkey breasts to the skillet, spooning the mushroom sauce over the top. Cover the skillet with a lid and cook for another 8-10 minutes, or until the turkey is cooked through and reaches an internal temperature of 165°F (75°C).
Sprinkle the freshly chopped parsley over the turkey and sauce before serving.
Plate the turkey breasts and ladle the mushroom sauce generously over the top. Serve warm with your favorite sides, such as mashed potatoes or steamed vegetables.
Nutrition Facts
Calories |
329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 921 mg | 40% | |
| Total Carbohydrate | 5.8 g | 2% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 1.7 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 490 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
