Prep time: 10 min
Cook time: 3 hours
For the flour dredge
- 1/2 C Flour
- 1/2 t Cayenne
- 1 T Garlic salt
- 2 t Cracked pepper
- 12 oz Turkey breast
- 2 T Olive oil
- 2 c White wine ( I use a slight late harvest that is a little sweet)
- 15 oz Chicken broth
- 12 oz Mushrooms roughly chopped
- 1 Large onion thinly chopped
- 1 pack Mrs. Grass’s onion soup mix
- 1 t Rosemary
- 1 t Thyme
- 1/2 t Red pepper flakes
Heat up the olive oil in a dutch oven on medium high heat. Dredge the turkey breast in the flour mixture. I like to put my flour dredge in a ziplock bag beacuse it allows for shaking the meat in the bag without messy hands and a messy kitchen.
In a wine glass, poor a nice portion of wine for yourself and enjoy while cooking. This is a very necessary step.
Once the oil is hot, place the breast in the hot oil and flip when seared. Once both sides are seared, deglaze with the wine and chicken broth. Throw all other ingredients and seasonings into the pot, turn the heat to low and just let it cook away for 3 hours.
I made my own fatty noodles (also called nastroni) by using my homemade pasta recipe. Instead of running it through the fettuccine or spaghetti cutter, I rolled up my pasta sheets and cut them with a knife at the size I wanted. Then I unrolled each piece. Takes about 4 or 5 minutes to cook in a slow boiling pot of water.
You can buy your own pasta instead. nastroni, fettucinne, spaghetti, etc. Any pasta or size really works. You just want to make sure you have enough to searve 6-8 people and follow the recipe given.
Garnish with parsley and parmesan cheese!!
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