A French classic that never seems to go out of style, this dish combines mushrooms and chicken in a tomato and white-wine sauce. The name, literally "hunter's chicken," harks back to a time when game birds and mushrooms from the woods were a natural autumn combination. Serves 4-5 Total Time: 50 minutes or 38 in the microwave.
1 3/4 lb boneless turkey breast
2 cloves garlic, sliced
Salt and pepper, to taste
1 tablespoon melted butter
1/2 lb fresh mushrooms, sliced
1 tablespoon butter
1 shallot, finely chopped
3/4 cup white wine or chicken broth
1/2 teaspoon dried thyme
1 tablespoon parsley
1 teaspoon tarragon
Preheat oven to 350F. Make some slits in the meaty part of the turkey, insert garlic cloves. Sprinkle with salt and pepper, to taste. Place turkey in a dish and brush with melted butter. Bake 35 minutes until meat is tender and cooked through. Brush with pan juices during cooking time.
Prepare sauce in a skillet, sauté mushrooms in butter for about 5 minutes. Add shallots and sauté a few more minutes. Add in the wine or chicken broth, thyme, parsley and tarragon. Bring to boil, then simmer over medium heat until reduced slightly and thickens. Slice turkey and serve with sauce. Yum Yum!
Insert garlic cloves into turkey and season with salt and pepper. Place in a microwaveable dish and brush with butter. Microwave on high for 8 minutes. Let rest a few minutes. Microwave again on high 7-10 minutes until juices run clear when turkey is pierced with a fork. Cover and set aside.
In another microwaveable dish melt the butter then add the mushrooms and shallots, stir to combine. Add in the herbs and microwave on high 3 minutes. Add wine or chicken broth and microwave high until sauce thickens slightly about 5 minutes. Slice turkey and serve with sauce.