Champagne Turkey Breast

Delicate flavors that are sure to please! Serve with wild rice pilaf.

Diestel product:

Turkey Breast Tenderloin


6 Diestel Turkey Breast Tenderloins
1/4 cup flour
1/2 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. white pepper
3/4 cup fresh mushrooms, sliced
1 tsp. margarine
1 Tbsp. margarine
1 Tbsp. olive oil
1 1/2 cups champagne
1/4 cup light cream
2 Tbsp. parsley, chopped


Combine flour, salt, garlic powder and pepper. Dust breast with flour mixture. Set aside leftover flour. Sauté mushrooms in 1 tsp. margarine. Set aside. Heat remaining (or 1 Tbsp.) margarine and oil in large pan. Brown turkey breast on one side. Turn over and pour in champagne. Simmer uncovered for 15 minutes or until breast is no longer pink inside. Set aside and keep breast warm.

In same pan, reduce champagne to 3/4 cup. Blend flour with light cream and pour slowly into champagne. Stir until thickened. Add mushrooms and spoon sauce over breast. Garnish with parsley.

Serves 6-8.