3-to 5-lb. turkey breast
1 1/2 cups canned reduced-sodium chicken broth
2 tbsp. all-purpose flour
For basting sauce:
3 tbsp. balsamic vinegar
5 tsp. maple syrup
5 tsp. Dijon mustard
1 tbsp. butter
1 1/2 tsp. chopped fresh rosemary
1/4 tsp. salt
1/8 tsp. freshly ground pepper

Maple-Balsamic Glazed Turkey Breast

1. Heat oven to 325 degrees F. In small saucepan, heat vinegar, syrup, mustard, butter, rosemary, salt and pepper over low heat until butter is melted. Reserve 1 tbsp. of basting sauce.
2. Place turkey breast in shallow roasting pan; brush with basting sauce. Bake uncovered for 1 1/2 to 2 hours, basting occasionally, until internal temperature reaches 180� F and skin is deep mahogany brown. Remove to carving board; let rest while preparing gravy.
3. Add 1 cup of the chicken broth to roasting pan along with reserved basting sauce; place over medium heat and bring to a boil, stirring in any browned bits and roasting juices.
4. Whisk remaining 1/2 cup of broth with flour. Whish into pan; continue cooking until gravy has thickened. Carve breast. Serve with gravy.
   Makes 4 servings.