I had to buy a cookbook from Tennessee and found one with some really amazing recipes. Tonight’s dinner is inspired from a recipe in the cookbook, but of course, has been modified to be “Delicious & Light”.
I have an important note on this recipe. When you ignite the whiskey in the pan, keep the kids away! I cannot stress enough how dangerous this step can be. I was in the process of lighting a long fireplace match and was going to slowly bring it close to the whiskey to ignite but as soon as I flicked the lighter (too close to the skillet) the whiskey ignited (more like exploded). It would be better to use a long BBQ lighter instead and I plan on investing in one right away.
The great thing is that the dish came out delicious and I did not get injured or lose my eyebrows so overall, dinner was a big success.
Enjoy and careful igniting…
Turkey Breast with Whiskey Sauce
Prep time: 5 minutes
Cook time: 45 minutes
2 pounds skinless turkey breast roast
Salt and pepper
½ cup whiskey
3 shallots – chopped
2 tablespoons light brown sugar
¼ teaspoon thyme
1 teaspoon parsley
¼ cup water
¼ cup fat free half and half
¾ cup skim milk
1 tablespoon flour
- Heat large skillet on high heat and spray with cooking spray. Season turkey breast with salt and pepper and add to skillet. Brown on both sides.
- Add whiskey and carefully ignite, shaking skillet until the flames go out.
- Lower heat to medium, add brown sugar and shallots and cook for about 2 minutes until softened.
- Lower heat to medium low and add thyme, parsley and water. Cover and simmer for about 30 minutes, turning occasionally.
- Transfer turkey to a platter and cover to keep warm.
- In a small bowl, combine half and half, milk and flour and add to skillet. Cook until thick and bubbly, stirring constantly.
- Slice turkey breast and pour sauce on top and serve.
Calories = 310 Fat = 1.5 grams