1tablespoonscornstarchmore or less depending on thickness
½cupheavy cream
Instructions
Sprinkle both sides of turkey breast with salt and pepper. Heat olive oil in a large skillet or non-stick pan over medium-high heat.
Add turkey breasts and cook 4-6 minutes, until golden brown. Rotate and brown other side. Remove chicken from pan and set aside.
Reduce heat to medium and add marsala wine and garlic. Cook until reduced slightly, about 1-2 minutes.
Pour wine mixture into slow cooker. Stir in chicken stock, mushrooms and pepper. Top with turkey breasts and thyme sprigs.
Cover and cook on HIGH for 2 hours or LOW for 5 hours. Remove turkey and set aside.
Stir water and cornstarch together, then stir into broth in slow cooker. Add turkey back to slow cooker, cover and cook on HIGH for 20 minutes or until sauce thickens.
Place turkey breasts on serving plates. Stir heavy cream into sauce then smother over turkey breast. Optional: garnish with fresh parsley
Notes
Can use leftover Thanksgiving turkey. Replace whole breasts and add straight to slow cooker. Reduce cooking time in half.
Use large breast of meat, about a half pound each so they hold their shape when slow cooked and transferred to plates
Brown the meat in a pan before to create added flavor bits called fond. Note: you could skip this step and go straight to slow cooker but I highly recommend searing first.
Recipe should create a perfectly creamy sauce, but adjust cornstarch or liquid amount at the end if needed
Add cream at the very end to protect is velvety texture and for optimal flavor