Turkey Breast With Mushroom Sauce - cooking recipe

Ingredients

1 (3 lb) boneless turkey breast, halved
2 tablespoons butter, melted
2 tablespoons dried parsley flakes
1/2 teaspoon dried tarragon
1/2 teaspoon salt
1/8 teaspoon pepper
1 (4 1/2 ounce) jar sliced mushrooms, drained
1/2 cup white wine
2 tablespoons cornstarch
1/4 cup cold water

Preparation

Place the turkey, skin side up, in a 5 quart slow cooker.
Brush with butter.
Sprinkle with parsley, tarragon, salt and pepper.
Top with mushrooms.
Pour wine over all.
Cover and cook on LOW for 7-8 hours.
Remove turkey and keep warm.
Skim fat from cooking juices.
In a small saucepan, combine cornstarch and water until smooth. Gradually add cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.