Ingredients
2 pounds turkey breast tenderloins1 cup dry white wine or apple juice3 green onions, chopped3 tablespoons minced fresh parsley6 teaspoons olive oil, divided1 tablespoon finely chopped garlic3/4 teaspoon dried rosemary, crushed3/4 teaspoon dried thyme1 teaspoon coarsely ground pepper3/4 teaspoon salt, divided4 teaspoons cornstarch1 cup reduced-sodium chicken broth
Preparation
Pat tenderloins dry; flatten to 3/4-in. thickness. In a small bowl, combine the wine or juice, onions, parsley, 4 teaspoons oil, garlic, rosemary and thyme. Pour 3/4 cup marinade into a large shallow dish; add turkey and turn to coat. Cover and refrigerate for at least 4 hours, turning occasionally. Cover and refrigerate remaining marinade.
Drain turkey, discarding marinade. Sprinkle turkey with pepper and 1/2 tsp. salt. In a large nonstick skillet, cook turkey in remaining oil for 5-6 minutes on each side or until a thermometer reads 165°. Remove and keep warm.
In a small bowl, combine the cornstarch, broth, reserved marinade and remaining salt until smooth; pour into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Slice turkey; serve with sauce.
