Turkey Breast In Mushroom Wine Sauce
5 to 7 lb. fresh whole turkey breast
1 tsp. margarine
1 cup dry white wine (or chicken broth)
1/4 cup flour
1 14.5-oz. can chicken broth
1 bay leaf, crumbled
1 tsp. dried thyme
1/8 tsp. black pepper
1 8 oz. can sliced or stems and pieces mushrooms, drained
1 lb. fresh pearl onions or 10 oz. frozen, peeled
Preheat oven to 325 degrees.
Place turkey breast skin-side up in ungreased 13×9x2 baking pan. Rub skin with
margarine.
Bake for one hour uncovered. In a small bowl, blend a small amount of wine into
flour until smooth.
Gradually add remaining wine and chicken broth, blending well. Add seasonings.
Arrange onions and mushrooms around turkey.
Add sauce to pan.
Continue baking, loosely covered with foil, for approximately 1 1/2 hours.
Uncover during last 30 minutes of baking.
Makes 10 Servings
Calories 200, Fat 6 g, Cholesterol 65 mg, Sodium 410 mg,
Carbohydrates 0 g, Protein 25 g, Fiber 1 g.
Points 4.