TURKEY BREASTS WITH CAPERS AND MUSHROOMS

TURKEY BREASTS WITH CAPERS AND MUSHROOMS image

Yield 4 people

Number Of Ingredients 11

8 slices turkey breast tenderloin steaks, about 1 1/2 pounds
Â½ pound fresh mushrooms
4 tablespoons flour
Salt to taste if desired
Freshly ground pepper to taste
2 to 4 tablespoons olive oil
4 tablespoons butter
Â¼ cup drained capers
Â½ teaspoon finely minced garlic
2 tablespoons chicken broth
Â¼ cup finely chopped parsley

Steps:

Place each turkey breast steak between sheets of clear plastic wrap and pound lightly with a flat mallet to make thin slices. Cut mushrooms into thin slices. There should be about 3 cups. Season the flour with salt and pepper. Dip the turkey slices in the flour to coat. Shake off excess. Heat 2 tablespoons of the oil in a skillet, preferably nonstick. Add enough turkey slices to cover the bottom of the skillet without crowding. Cook until golden brown on one side, about 2 to 3 minutes, and turn. Cook until golden brown on the other side, about 2 minutes. Transfer the slices to a warm serving dish. Add another tablespoon of oil to the skillet and repeat with a second batch of slices. Continue cooking, adding more oil as necessary, until all slices are nicely browned. In the same skillet, heat 2 tablespoons of butter. Add mushrooms and cook, shaking the skillet and stirring, about 4 minutes. Add capers and garlic, and toss to blend. Add chicken broth and let cook about 30 seconds. Swirl in the remaining butter. Spoon the mushroom mixture over the turkey slices and sprinkle with parsley.