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Whole Turkey Breasts

Cullen's Poached Breast Lemon Cream Sauce

1 1/2 cup chicken stock
3/4 cup dry white wine
1/4 tsp dried thyme
1/4 tsp black peppercorns
1 1/2 lb boneless, skinless turkey breast
Sauce:
2 tbl butter
1 sm clv garlic, minced
2 tbl all-purpose flour
3/4 cup light cream
2 tsp grated lemon rind
2 tbl lemon juice
Garnish:
1 tsp capers

 Method :
In deep skillet or Dutch oven, combine stock, wine, thyme and peppercorns; cover and bring to boil. Add turkey breast and reduce heat to medium low; poach gently covered, for 20 to 30 minutes or until juices run clear when turkey is pierced with a fork, turning breast over halfway through cooking. Strain cooking liquid, reserving 1/2 cup. Transfer turkey to platter and cover loosely to keep warm while preparing sauce.
Sauce: In small heavy saucepan, heat butter over medium heat; cook garlic until fragrant, about 1 minute. Add flour; cook, stirring, for 1 minute. Gradually whisk in reserved cooking liquid until smooth. Whisk in cream and any accumulated turkey juices from platter. Increase heat to medium-high and cook, whisking, for 2 to 3 minutes or until sauce comes to boil and is thick enough to coat spoon. Stir in lemon rind and juice.
Slice turkey thinly and arrange overlapping slices on platter. Spoon some of the sauce over turkey; sprinkle with capers. Pass remaining sauce separately.
Makes about 4 servings.