Ingredients
1 boneless skinless turkey breast half (2-1/2 pounds)2 tablespoons butter, melted2 tablespoons dried parsley flakes1/2 teaspoon salt1/2 teaspoon dried tarragon1/8 teaspoon pepper1 jar (4-1/2 ounces) sliced mushrooms, drained, or 1 cup sliced fresh mushrooms1/2 cup white wine or chicken broth2 tablespoons cornstarch1/4 cup cold water
Preparation
Place turkey in a 5-qt. slow cooker. Brush with melted butter. Sprinkle with seasonings. Top with mushrooms. Pour wine over all. Cook, covered, on low 3-4 hours (a thermometer inserted in turkey should read at least 165°).
Remove turkey to a serving platter; tent with foil. Let stand 10 minutes before slicing.
Transfer cooking juices to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir 2 minutes or until thickened. Serve turkey with sauce.
