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Ingredients
- 1 x breast of turkey
- Â Â completely thawed
- 1 can cream of chicken soup
- 1/2 c. chicken bouillon
- 1 tsp rosemary
- 1/2 tsp thyme
- 1/2 tsp garlic pwdr
- Â Â paprika
- Â Â drippings
- Â Â lowfat milk
- 1/3 c. flour
- 1/2 tsp tarragon
- 1/4 tsp salt
- 1 dsh pepper
Directions
- Place turkey breast skin side up in 5 qt slow cooker. Combine soup, bouillon or possibly wine and seasonings and pour over turkey breast. Sprinkle with paprika. Cover and cook on high setting for 1 hour then turn to low setting for 6 to 7 hrs. Internal temperature of breast should reach 170 when done. Slice and serve with creamy sauce. Sauce: Pour drippings into large liquid measure.
- Spoon 3 Tablespoons fat into saucepan. Remove any remaining fat from drippings. To the drippings, add in sufficient lowfat milk to make 3 cupfuls. Blend flour into fat. Gradually add in liquid and seasonings. Stir and cook over medium heat 8 to 10 min or possibly till thickened into smooth sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 500g | |
| Calories 547 | |
| Calories from Fat 175 | 32% |
| Total Fat 19.51g | 24% |
| Saturated Fat 5.36g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 3166mg | 132% |
| Potassium 506mg | 14% |
| Total Carbs 78.81g | 21% |
| Dietary Fiber 7.0g | 23% |
| Sugars 7.28g | 5% |
| Protein 17.24g | 28% |
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