Turkey Scalloppine

• 1 split turkey breast, boned (about 3 lb.)
• salt
• pepper
• flour
• 6 Tbsp. olive or salad oil
• 6 Tbsp. butter or margarine
• 3/4 c. Marsala wine or dry sherry
• pinch of thyme
• pinch of oregano
• 1/4 lb. fresh mushrooms, sliced
• 2 Tbsp. butter or margarine
• 3/4 c. canned beef broth, undiluted
• 1 egg yolk
• 1 Tbsp. heavy cream

1. Skin turkey, slice meat across grain, as thin as possible. Salt and pepper slices, coat with flour.
2. Heat oil and butter in large skillet.
3. Lightly brown slices, a few at a time, pour off fat, return meat to skillet.
4. Add Marsala, thyme and oregano; cook until almost dry, turning slices gently as they cook (about 10 minutes).
5. Saute mushrooms in 2 tablespoons butter, add to turkey. Add beef broth.
6. Cook turkey over gentle heat until almost dry. Beat egg yolk with cream, remove skillet from heat.
7. Pour cream mixture over turkey slices, turn gently to glaze.
8. Makes 6 servings.

turkey breast, salt, pepper, flour, olive, butter, marsala wine, thyme, oregano, fresh mushrooms, butter, beef broth, egg yolk, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=293652 (may not work)