Now with the kids out of the house and the economy in its present state, here is a tasty, inexpensive alternate to the big Thanksgiving turkey dinners we have been used to over the years. This recipe creates its own sauce, so don't be surprised if your guests lick their plates.
4 turkey breasts, boned
3 tablespoons butter
3 tablespoons flour
1 1/4 teaspoons salt
1/2 teaspoon white pepper
3/4 cup white wine
Several stems of fresh thyme or 2 teaspoons dried
Several stems of fresh rosemary or 2 teaspoons dried
A bunch of fresh parsley or 3 teaspoons dried
Several blades of fresh chives or 3 teaspoons dried
Wash and dry the turkey. Separate the fresh thyme and the rosemary from
the stems and chop or crush. Chop the parsley and the chives. Melt the
butter in a skillet; brown the turkey in it. Turn the breasts over a few
times while sprinkling with a mixture of the flour, salt and pepper. Add
the wine and the chopped herbs. Bake in a 325ºF degree oven 45 minutes or
until tender. Turn the turkey breasts over 2 or 3 times. You may also use
chicken breasts. Stir the sauce before serving, then ladle over the turkey.
Note: This conversion table might be helpful if you live in a country which
uses Celsius and other different measures.