1 (3 pound) boneless turkey breast, halved
2 tablespoons butter or margarine, melted
2 tablespoons dried parsley flakes
1/2 teaspoon dried tarragon
1/2 teaspoon salt (optional)
1/8 teaspoon pepper
1 (4.5 ounce) jar sliced mushrooms, drained
1/2 cup white wine or chicken broth
2 tablespoons cornstarch
1/4 cup cold water
Place the turkey, skin side up, in a slow cooker. Brush with butter. Sprinkle with parsley, tarragon, salt if desired and pepper. Top with mushrooms. Pour wine or broth over all.
Cover and cook on low for 7-8 hours.
Remove turkey and keep warm. Skim fat from cooking juices.
In a saucepan, combine cornstarch and water until smooth. Gradually add cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the turkey.