Turkey Breast Filets with Sun-Dried Tomatoes and Basil More Lowfat Poultry Recipes Turkey Breast Roulade with Wild Mushroom Stuffing and Marsala Sauce Chicken Stifado Turkey Breast Filets with Sun-Dried Tomatoes and Basil Asian Chicken Salad with Cilantro-Cucumber Dressing Turkey Bolognese Sauce with Fettucine Main Recipe Index Share this recipe with your friends! Makes 4 servings Quick, easy, and delicious. A bit of cold butter helps thicken the sauce, but it is optional. One tip: Turkey breast filets are very lean, and will toughen and dry out if cooked over high heat. 1 1/2 pounds boneless, skinless turkey filets, cut in half Salt and freshly ground pepper, to taste Nonstick olive or vegetable oil spray 1 1/2 cups homemade chicken broth or use low-sodium canned broth 1/3 cup dry vermouth or white wine 2 tablespoons chopped dry-packed sun-dried tomatoes 1 garlic clove, crushed through a press 1/4 cup chopped fresh basil 1 tablespoon cold butter (not margarine) Spray a large nonstick skillet with nonstick cooking spray and heat over medium heat. Season the turkey with salt and pepper. In batches, cook the turkey, turning once, until lightly browned, about 4 minutes. Reduce the heat to medium-low and cook until heated through, about 6 minutes. Transfer to a plate and set aside. Add the broth, wine, sun-dried tomatoes and garlic. Bring to a boil over high heat and cook until reduced to about 3/4 cup, about 5 minutes. Remove from heat and stir in the basil and butter. Season with salt and pepper. Return the turkey to the skillet and heat through. Serve immediately.

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