Turkey Breast With Provencal Herbs

• 2 boneless turkey breasts, about 1 1/4 pounds each
• Salt and freshly ground pepper to taste
• 2 tablespoons olive oil
• 4 cloves garlic
• 4 sprigs fresh thyme or 2 teaspoons dried
• 2 bay leaves
• 1 tablespoon rosemary
• 1/4 cup dry white wine
• 1 cup fresh turkey or canned chicken broth
• 2 tablespoons butter
• 4 tablespoons coarsely chopped fresh basil or parsley

1. Sprinkle the turkey breasts with salt and pepper.
2. Heat the oil in a skillet and add the breasts skin side down.
3. Cook over moderately high heat about 10 minutes.
4. Turn the pieces and add the garlic, thyme, bay leaves and rosemary.
5. Cook for 10 minutes longer.
6. Pour in the wine, scraping and stirring to dissolve any particles clinging to the pan.
7. Add the broth, cover and simmer for 15 minutes.
8. Uncover and reduce the liquid by half over high heat.
9. Swirl in the butter and sprinkle with the basil.
10. Serve with the garlic cloves.

turkey breasts, salt, olive oil, garlic, thyme, bay leaves, rosemary, white wine, fresh turkey, butter, fresh basil

Taken from cooking.nytimes.com/recipes/9909 (may not work)