These ONE SKILLET Rosemary and Thyme Turkey Breast Cutlets are such a super quick and easy dinner recipe, you’ll be making them over and over again!
A couple weeks ago I picked up a package of turkey breast cutlets because I had never tried them before.
I thought since they are thinly cut, that it would make for a quick and easy skillet meal.
Boy was I right. And it couldn’t be easier too!
All I did was quickly salt and pepper the turkey, then I seared them on both sides in a hot cast-iron skillet.
This left some residue on the bottom of my skillet, which is exactly what I was hoping for.
You see, those little browned pieces on the bottom of your skillet can turn into the BEST sauce to cover your turkey.
Once all the turkey is browned, remove them from the skillet to a plate to keep warm.
Then, with your skillet still nice and hot, pour in a little bit of white cooking wine (or regular white wine if that’s your thing) (or chicken broth would work too).
Use a spatula to stir and scrap the bottom of the skillet, releasing all that delicious flavor. Once the wine has cooked down quite a bit and the flavors are mega-enhanced, add a few tablespoons of butter to create a creamy base to your sauce. Then toss in a few splashes of chicken broth and a couple sprigs of fresh rosemary and thyme.
Let the sauce simmer for a few minutes and then add the turkey breast back to the pan (including any of the juices on the plate) and coat the turkey in the flavorful sauce.
You guys… you’ll be amazed at how delicious this turkey is.
Also, this would work with chicken or even thinly sliced pork chops. Winning!
Don’t forget to pair it with the best Candied Sweet Potato Casserole.
It’s serious comfort food on the fly.