Ingredients: 1 packageturkey breast slices 1/4 teaspoon black pepper 1 tablespoon each butter and flour 1/4 teaspoon each dried rosemary & sage 1 1/2 cups chicken broth 2 cups baby carrots -- halved lengthwise 6 to 8 red unpeeled potatoes

Recipe Info Category: Skillet Rating: 3 Contributor: Patricia Atkins

Sprinkle turkey with pepper. In large skillet, melt butter over medium heat. Add turkey. Cook 1 1/2 minutes on each side or until lightly browned. Remove from skillet. In small bowl, combine flour, herbs, broth; mix well.

Add to skillet with the vegetables. Bring to a boil, stirring constantly. Reduce heat to low and cook, covered 8 to 10 minutes or until carrots are crisp-tender, stirring occasionally. Add turkey, making sure both sides are coated with sauce. Cook, covered, 5 minutes more or until turkey is heated through. Serves 4.