1 1/2 – 2 lb. turkey breast tenderloin
3-4 tbsp. olive oil
8 sm. red potatoes, quartered
4 med. carrots, sliced 1/2″ thick
1 lg. onion, chopped
4 garlic cloves, finely chopped
2 tbsp. flour
10 3/4 oz. can chicken broth
1 c. dry red wine
1 tsp. dried thyme leaves
1/2 tsp. pepper
8 oz. fresh mushrooms, halved
1 c. chopped fresh parsley
Heat oven to 350 degrees. Cut turkey breast crosswise into 1/2 inch slices. Heat oil in ovenproof 6 quart saucepan or Dutch oven over medium-high heat about 1 minute. Place turkey, potatoes, carrots, onion and garlic in pan. Cook and stir 10-12 minutes or until turkey is lightly browned.
Sprinkle flour over turkey mixture; cook and stir 1 minute. Stir in chicken broth, wine, thyme and pepper. Bring to boil. Add mushrooms.
Bake, uncovered, at 350 degrees for 45-50 minutes, or until vegetables are tender. Stir in parsley.