Baked Turkey Breast and Mushroom Gravy

Boneless turkey breast, canned mushrooms, and cream of mushroom soup combine to create a delicious dish with flavors and aromas that will remind you of Thanksgiving.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 382 Calories

Ingredients

• 3 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary, crushed
• salt and ground black pepper to taste
• 1 cup chicken broth
• 1 (10.5 ounce) can condensed cream of mushroom soup
• 1 teaspoon ground thyme
• 1 (4 ounce) can sliced mushrooms, drained
• 1 (2 pound) boneless, skinless turkey breast
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.5 teaspoon onion powder
• 0.66666668653488 cup white cooking wine

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Cut turkey breast into 1-inch chunks.

Step 2

Heat 2 tablespoons butter and olive oil in a large, deep skillet over medium heat. Add turkey and cook, stirring occasionally, until cooked through and juices run clear, 10 to 12 minutes. Transfer to a baking dish, season with salt and pepper, and cover with aluminum foil. Do not clean the skillet.

Step 3

Place turkey in the preheated oven to keep warm.

Step 4

Meanwhile, melt butter for the gravy in the same skillet. Add mushrooms, rosemary, thyme, onion powder, salt, and pepper; cook over medium-high heat until mushrooms are golden brown, about 5 minutes. Add wine and bring to a boil; cook until 1/2 of the liquid remains, 5 to 7 minutes. Add condensed soup and chicken broth; allow to reduce until 1/2 of the liquid remains, about 10 minutes. Add flour and stir until well incorporated or until sauce thickens.

Step 5

Serve mushroom gravy over warm turkey.