Take one side of breast and a fillet knife. Cut chunks from of it and slice very thin medallions. Thinner the better. (Throw away all silverskin, connecting tissue etc... chewy/tough) Brown all the cut turkey in a chunk of butter until ALMOST done. Remove. Clarify a cup or so of chopped shallots . Add a tablespoon of reg flour and stir until browned. Turn on HIGH and add a cup + of any white wine and deglaze the pan - stir. Add a 10-15 chopped basil leaves (chopped) from your garden. Add 3/4 of a 16 oz jar of julienne cut sundried tomatos packed in olive oil. Try NOT to add anymore of the oil when adding the tomatos - it will make it too greasy. Fold back in the turkey and add about 3/5 of a quart of Half and Half. Bring to boil and then cut back and let simmer for at least 50 minutes... Stir occasionally. Serve over Wide Egg Noodles, dumplings or angel hair (favorite).

This is one of the best recipe's I have.

S&A, that sounds like a very well put together recipe. Saving that..

I'm with Gregg. That will eat.

I may have to blast a turkey next fall just to try this.

Sounds very good.