Rosemary Turkey in Cream Sauce

By Tonya_Speed

NUTRITION per serving: 150 Calories; 2g Fat; 24g Protein; 4g Carbohydrate; trace Dietary Fiber; 62mg Cholesterol; 141mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat. Points: 3

Ingredients

• 2/3 cup white wine OR low sodium chicken broth
• 1/2 cup chopped onion
• 1 clove garlic, pressed
• 1 whole bay leaf
• 1 teaspoon dried rosemary, crushed
• 1/4 teaspoon black pepper
• 1 1/4 pounds boneless skinless turkey breast
• 1 1/2 tablespoons cornstarch
• 1/4 cup half and half
• 1/4 teaspoon salt

Preparation

Step 1

In a slow cooker, combine wine or broth, onion, garlic and bay leaf. In a cup, combine rosemary and black pepper; rub over turkey. Place turkey in slow cooker; cover and cook on LOW for 6 to 8 hours or until turkey is fork-tender. Remove turkey from slow cooker and keep warm. Strain cooking juices and pour into a saucepan. In a cup, combine cornstarch, half and half and salt until smooth; gradually add to juices in saucepan. Bring to a boil then cook and stir for 2 minutes or until thickened. Slice turkey and serve with sauce.

SERVING SUGGESTION: Steamed new potatoes and steamed green and yellow (wax) beans.
GLUTEN FREE: Make sure wine/broth is gluten free. Use arrowroot starch instead of cornstarch