2 tablespoons clarified butter or olive oil (25 milliliters)
1 turkey breast (about 750- 1200 grams), skinless
Salt and cracked black pepper to taste
6 shallots, quartered
2 slices Pancetta, chopped or bacon
1 Matsu apple or granny smith apple, cored and sliced
1 tablespoon chopped fresh thyme (15 milliliters)
1/2 teaspoon fresh chopped sage (2.5 milliliters)
1 cup chicken stock (250 milliliters)
1/2 cup Ontario Riesling (125 milliliters)
1/2 cup 35 % cream (125 milliliters)
Preheat oven to 375 D.
In a large skillet, heat butter on high. Season turkey with salt and pepper and sprinkle with half the herbs. Sear in pan for about two minutes per side or until golden. Remove and reserve.
Return same pan to medium heat and add shallots and bacon. Saute until shallots are just translucent and bacon is golden, about three to four minutes. Add the apple slices and toss for one minute, until apples begin to turn golden. Add the rest of the herbs, chicken stock, and Riesling and lay turkey breast over top of mixture.
Transfer pan to oven and roast at 375 D for about 18-22 minutes (time may vary) or until internal temperature reads 165 D.
Remove from oven and remove turkey from pan covering with foil and reserving until sauce is finished. Return skillet to stove top and add cream and bring to a boil over medium high heat. Simmer until liquid is reduced by half and slightly thickened. Slice the turkey and pour sauce over top. Or serve with turkey slices on top of sauce, garnished with whole herbs.