2 Boneless turkey half-breasts, about 5 pounds total, skin on
2 lemons zested
1/2 pound thick-sliced pancetta or bacon, diced
1 shallot, minced
1/4 cup dry white wine
1/2 cup chicken stock
1 cup heavy cream
2 Tablespoons Dijon mustard
1. Heat oven to 400 degrees. Place a large saute pan over medium-high heat, and add olive oil. While the oil is heating, season the turkey well on all sides. When the oil is hot, add the turkey, skin-side down (you may have to work in batches). Sear the turkey breasts on the skin-side only, for about 4 minutes, or until skin is golden brown. Reduce heat, if necessary, to prevent burning.
2. Transfer turkey to a sheet pan or a roasting pan, skin-side up. Roast turkey until a thermometer inserted into the thickest part of the breast registers 150 degrees. Remove from oven. Let rest 10 minutes.
3. Pour out most of the fat from the saute pan. Place pan over medium-high heat, add pancetta and shallots, then cook until halfway crisp. Add white wine, scraping the bits from the bottom of the pan as you stir. Add cream, mustard and chicken stock. Cook until sauce coats the back of a spoon, 4 to 5 minutes. Add sage, if desired and enjoy! Bon appetite.