TIP: Serve with roasted carrots and sautéed green beans with pearl onions for a spin on the classic French dish.
- Cut turkey breast into 6 pieces; season all over with 1/2 tsp salt and pepper. Heat oil in large skillet set over medium-high heat; brown turkey on all sides until golden. Transfer to plate.
- Add bacon to skillet; cook for about 5 minutes or until crisp around edges. Add mushrooms; cook for 5 to 7 minutes or until tender and lightly browned. Add onion, garlic, thyme, rosemary and remaining salt and pepper; cook, stirring occasionally, for 5 minutes.
- Pour in cognac; simmer, scraping up browned bits, for about 3 minutes or until reduced by half. Add red wine and broth; bring to boil. Return turkey and any accumulated juices to pan. Reduce heat and simmer for 15 to 20 minutes or until turkey is tender and sauce is reduced.
- Mash butter with flour until smooth and well combined. Whisk into sauce. Simmer for about 5 minutes or until thickened. Sprinkle with chives.