Sliced Turkey Breasts With Herbs

• 8 sliced turkey breast tenderloin steaks, about 1 1/2 pounds total
• Salt and freshly ground pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons butter
• 4 whole garlic cloves unpeeled
• 1 large bay leaf
• 4 sprigs fresh thyme or 1 teaspoon dried
• 13 cup dry white wine
• 13 cup fresh chicken broth or canned
• 2 tablespoons finely chopped parsley

1. Place each turkey breast steak between sheets of clear plastic wrap and pound lightly and evenly with a meat pounder or flat mallet to make the slices about 1/4-inch thick.
2. Sprinkle the sliced turkey with salt and pepper.
3. Heat the olive oil and 1 tablespoon of the butter in a skillet large enough to hold the turkey in one layer, or use two smaller pans.
4. Add the sliced turkey and the garlic, bay leaf and thyme.
5. Cook over medium-high heat for about 5 minutes, turning the pieces until lightly browned on both sides.
6. Do not overcook.
7. Remove the turkey slices to a warm platter.
8. Leave the garlic, bay leaf and thyme in the pan.
9. Add the wine to the skillet and cook over high heat, stirring to dissolve the brown particles that cling to the bottom and sides of the skillet.
10. Cook until it is reduced by half.
11. Add the chicken broth and boil briskly until reduced by half.
12. Swirl in the remaining butter and the parsley.
13. Add the turkey slices and any juices that have accumulated around it, and reheat the turkey through.
14. Remove bay leaf, and serve with the garlic cloves and the sauce.

turkey breast tenderloin, salt, olive oil, butter, garlic, bay leaf, thyme, white wine, chicken broth, parsley

Taken from cooking.nytimes.com/recipes/7530 (may not work)