Pan-Seared Turkey Thighs in Mushroom Sherry Sauce

Name: Pan-Seared Turkey Thighs in Mushroom Sherry Sauce
Total time: 60 min
Yield: 2
Ingredients: 2 turkey thighs; salt, pepper to taste; 0.5 cup all-purpose flour; 1 tbsp poultry seasoning; 2 tbsp olive oil; 1 small onion, sliced; 1 (8 oz) package sliced fresh mushrooms; 2 cloves garlic, crushed; 1 cup chicken broth; 0.5 (10.75 oz) can condensed cream of chicken soup; 2 tbsp dry sherry; 1.5 tsp dried oregano; 1.5 tsp dried parsley; 1 tsp garlic powder

Juicy turkey thighs coated with seasoned flour and pan-seared until crisp, then simmered in a rich mushroom sherry sauce. Served with creamy, comforting flavors.

Recipe Info

Prep Time

60 min

Difficulty

Easy

Servings

Nutrition

calories403kcal

carbohydrates21g

fat16g

fiber2g

protein41g

sodium402mg

sugar2g

Dinner American

Ingredients

2 turkey thighs

salt, pepper to taste

0.5 cup all-purpose flour

1 tbsp poultry seasoning

2 tbsp olive oil

1 small onion, sliced

1 (8 oz) package sliced fresh mushrooms

2 cloves garlic, crushed

1 cup chicken broth

0.5 (10.75 oz) can condensed cream of chicken soup

2 tbsp dry sherry

1.5 tsp dried oregano

1.5 tsp dried parsley

1 tsp garlic powder

Directions

Rinse and pat turkey thighs dry with paper towels. Season with salt and black pepper. Mix flour and poultry seasoning in a shallow bowl. Dredge thighs in the seasoned flour until fully coated, shaking off excess,

Heat olive oil in a large skillet over medium-high heat. Add thighs; cook until browned on both sides, about 5 minutes each. Remove and set aside.

In the same skillet, add onion, mushrooms, and garlic. Cook and stir until mushrooms release their liquid and onion turns translucent, around 5 minutes.

Whisk together chicken broth, cream of chicken soup, sherry, oregano, parsley, and garlic powder. Pour this mixture into the skillet. Return thighs to the skillet in sauce.

Cover the skillet, reduce heat to medium-low, and simmer for about 30 minutes until the thighs are no longer pink inside and the juices run clear. Check that the internal temperature reaches at least 74 °C (165 °F) with a meat thermometer.

Remove the lid and let the sauce slightly reduce for 5 minutes. Slice thighs and serve with the mushroom sherry sauce.