1- 1/2 lbs. of 1/2 inch sliced turkey breast cutlets
1-1/2 cups chicken or turkey bone broth
1/2 cup white wine
4 garlic cloves, minced
3 sprigs fresh rosemary, picked and chopped
3 sprigs fresh thyme, picked and chopped
3 sprigs oregano, picked and chopped
additional herbs, for the sauce if desired
2 Tbsps extra virgin olive oil
sea salt fresh ground black pepper to taste about 1/4 teaspoon each
Instructions
Start by preparing your marinade/rub; in a small mixing bowl, combine minced garlic, 1 Tablespoon olive oil, chopped herbs, sea salt and pepper.
Generously rub this mixture really well all over your turkey cutlets and let marinate for 30 minutes or overnight (in the fridge!).
Heat a large skillet over medium-high heat, add 1 tablespoon of olive oil and heat until simmering.
Place your marinated turkey into the skillet and sear each side until nicely golden brown. Because this turkey is thin sliced, it will cook quickly, so it's important to not overcook because we want it moist and juicy.
Once the turkey is cooked through, transfer it to a plate and set aside.
Next, start preparing your sauce. Using that same skillet, pour in the wine and cook until reduced stirring with a wooden spatula to scrape the browned bits. Stir in broth and continue simmering until the liquid is reduced and slightly thickened.
Add extra/leftover herbs to your sauce if desired, and allow to simmer and develop in flavor, for a few minutes.
Carefully place the turkey cutlets into the sauce and continue cooking for a few additional minutes until your flavorful sauce coats, and warms the meat.
Spoon sauce over your turkey, serve hot and enjoy.
