Turkey Breast with Cherries
1/2 cup brown rice
1 tablespoon grapeseed oil
4 turkey breasts
1 large shallot, minced
1 teaspoon black peppercorns, cracked
2 pinches dried thyme
1 bay leaf
1 cinnamon stick
1 cup pomegranate juice
1 cup brown sauce
1 cup pitted cherries
2 tablespoons minced fresh parsley
Salt and pepper to taste
Preheat the oven to 350ºF.
Cook the rice according to the package instructions.
Heat the oil in an ovenproof skillet over high heat. Lightly season the turkey breasts with salt and pepper, add to the pan, and brown on both sides. Transfer to the oven and continue to cook for 10 minutes. Remove the pan from the oven and transfer the turkey breasts to a plate. Cover with aluminum foil to keep warm.
Drain and discard any fat from the pan. Add the shallot, peppercorns, thyme, bay leaf, cinnamon, and pomegranate juice. Deglaze the the bottom and sides of the pan (see note below on deglazing). Bring to a boil and reduce by half. Remove the cinnamon stick. Add the brown sauce and reduce the sauce to 1 cup. Add the cherries and bring to a boil.
Add the turkey breasts back to the pan with any rendered juices, and bring to boil. Add the parsley. Bring to a simmer, adjust the seasonings if necessary, and serve immediately.
Note: To deglaze, add a liquid — such as wine, stock or water — and swirl to dissolve the cooked particles on the bottom and sides of the pan. This is an important step in order to include all the extracted flavors and results in a more flavorful sauce.