Herbed Turkey Breasts

I recently discovered skinless/boneless turkey breasts on sale in my grocery store.  If not for the fact they cost nearly double what chicken was, I might never buy chicken breasts again >.>

Serve with a side of Mushroom Stuffed Mushrooms, some egg noodles (boil according to package directions. Drain.  Melt some butter in the pan you cooked them in and add some thyme, then stir noodles back in and add salt/pepper to taste.) and maybe some frozen/canned peas.

Heat up a pan with a smidge of olive oil, and preheat your oven to 350.  Season one side of the breasts with salt, pepper, thyme, sage, and garlic powder.  Sear on seasoned side (sprinkle salt/pepper on the upside while they sear) for about 2 mins until golden.  Pull them out of the pan and add about a glass of dry white wine (chicken stock + maybe a splash of vinegar would work also).  Let the wine/stock boil for about a min, then put the turkey back in and toss the whole pan in the oven for 10 mins. 

To get this whole dinner on the plate at the same moment, start by prepping your mushrooms and putting on your water for your noodles.  Put the mushrooms in the oven as you are seasoning turkey/heating turkey pan.  Water should be boiling about when you are tossing turkey in the oven.  Steam peas in a colander over the noodles and/or just nuke them.  The noodles should be done cooking about 1 min before turkey is ready, so you have just enough time to melt the butter for them before you pull both the turkey and the mushrooms out of the oven.  Congratulations, you just made dinner in about 17 mins flat, Rachel Ray's got nothing on you ^^.