by Florence W Deems


Boneless, skinless turkey breast, one-lb package

Two small onions, chopped

Fresh, finely chopped fresh rosemary, about 2-3 teaspoons.

Imagine brand mushroom broth, 1/2 cup.

Thai Kitchens brand organic coconut milk, not quite 1/2 cup.

Olive oil, or your choice of other oil.


Preheat oven to 400 degrees

Cook onions until almost transparent in a cast iron skillet. Add chopped fresh rosemary, salt and pepper. Cook a few minutes more.

While onions cook, sprinkle salt and freshly ground black pepper over both sides of the turkey.

In a separate pan, mix mushroom broth with coconut milk and bring to a boil.

When onions are done, place turkey breast on top of onion layer. Carefully pour in the boiling broth/coconut milk mixture around the turkey. Cover and roast about 20 minutes. Turn turkey piece over and roast another 20 - 30 minutes, until turkey is done.

To serve, place turkey onto a platter and slice. Ladle the onion/gravy mixture over the slices.

Variation: For Thanksgiving left-over turkey, proceed as above, but use the left-over turkey slices or pieces instead of raw turkey. Cook onions and rosemary, then placed turkey pieces on top of the onion layer, pour the broth/coconut milk mixture over them and place, covered, in a 350 degree oven until thoroughtly heated through.

This would work with boneless chicken leg pieces and boneless breasts, too. But whatever chicken pieces are on sale is the best way to go. Baking would be 350 degrees and 20-40 minutes, depending of thickness of pieces.

See Easy Baked Chicken 1 and 2 and 3 for other versions.

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