Ingredients
- 8 slices turkey breast, about 1 1/2 pounds
- ½ pound mushrooms
- ⅓ cup flour
- Salt and freshly ground pepper to taste
- 2 tablespoons butter
- 2 tablespoons minced shallots
- ⅓ cup dry white wine
- ¼ cup drained capers
- ½ cup heavy cream
- 1 tablespoon very good quality Dijon mustard
- Nutritional Information
Nutritional analysis per serving (4 servings)
489 calories; 29 grams fat; 13 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 41 grams protein; 166 milligrams cholesterol; 357 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Place turkey on a flat surface and pound lightly with a meat pounder or flat mallet to make slices about 1/4 inch thick.
- Slice mushrooms into thin slices.
- Season the flour with salt and pepper and dredge the slices on all sides. Shake off excess flour.
- Heat 1 tablespoon of the butter in a nonstick skillet and add enough turkey slices to cover bottom of skillet without crowding. Cook over medium-high heat until golden brown on one side, about 2 to 3 minutes. Turn and cook until golden brown on the other side, about 2 minutes. Transfer slices to a warm serving dish. Add remaining tablespoon of butter to skillet and repeat with other slices. Transfer slices to serving dish and cover with foil. Keep warm.
- In the same skillet, add mushrooms, salt and pepper. Cook, shaking the skillet, for about 3 minutes. Add shallots and cook briefly, stirring. Add wine and cook, stirring, until wine is almost evaporated. Add capers, cream and mustard. Blend well. Bring to a simmer and cook, stirring, about 1 minute. Add juices that may have accumulated around the turkey slices. Mix well and pour over the slices. Serve very hot.
20 minutes
Dining and Cooking