Burgundy-Style Turkey Saute with Red Wine Sauce

Instructions

1. Pat the turkey breast strips dry with paper towels and season with salt and black pepper.
2. Heat olive oil and half the butter in a large skillet over medium-high heat until hot but not smoking.
3. Add the turkey strips in a single layer and cook without stirring for 2 minutes to brown.
4. Flip the turkey strips and cook for another 2 minutes until golden and cooked through.
5. Remove the turkey from the skillet and set aside on a plate.
6. Add the remaining butter to the skillet and reduce heat to medium.
7. Add diced red onion, minced garlic clove, and sliced carrot to the skillet and cook, stirring occasionally, for 4 minutes until softened.
8. Add sliced button mushrooms and cook for 3 more minutes until mushrooms release moisture and soften.
9. Sprinkle the all-purpose flour over the vegetables and stir well to coat, cooking for 1 minute to remove raw flour taste.
10. Slowly For in the dry red wine while stirring to deglaze the pan, scraping up any browned bits from the bottom.
11. Add the chicken stock, fresh thyme leaves, and bay leaf to the skillet and bring the mixture to a simmer.
12. Cook the sauce for 8 to 10 minutes until it thickens slightly and reduces by about one third.
13. Return the cooked turkey strips to the skillet and stir to coat with the sauce.
14. Simmer for 2 minutes to reheat the turkey and meld flavors.
15. Remove the bay leaf and adjust seasoning with salt and black pepper if needed.
16. Serve the Burgundy-style turkey saute hot, garnished with fresh thyme if desired.