Piedmontese braised turkey
Reduced-sodium chicken broth
8 fl oz, dry
Uncooked boneless skinless turkey breast
½ pound(s), tenderloin
Uncooked red onion(s)
1 small, thinly sliced
25 gm, 2 tablespoons, chopped
¼ tsp, freshly ground
- In a medium nonstick skillet, bring the broth and wine to a boil and boil 2 minutes. Add the turkey, onion, and sage. Reduce the heat and simmer, covered, until the turkey is cooked through, about 15 minutes. Remove from the heat.
- To make the gravy, transfer 1/4 cup of the braising liquid to a small bowl and mix with the cornstarch. Transfer 1 cup of the braising liquid to a small saucepan; bring to a boil. Remove from heat and whisk in the dissolved cornstarch. Return to heat and cook until thickened and translucent, about 2 minutes. Stir in the salt and pepper.
- Thinly slice the turkey and fan onto dinner plates. Scatter each plate with the onion, drizzle with the gravy, and serve at once.