Turkey Fillet With Mushrooms
- 1/4 lb. fresh mushrooms, coarsely chopped
- 2 Tbsp. unsalted butter or margarine, separated
- 1/2 tsp. balsamic vinegar (optional)
- 1 turkey or chicken fillet, washed, dried gently flattened with a mallet or rolling pin
- flour for dredging
- freshly ground pepper to taste
- 1 tsp. freshly grated Swiss, Parmesan, Romano, Gruyere or Mozzarella cheese
- Preheat oven to 375u0b0.
- In a skillet or pan gently melt 1 tablespoon butter or margarine.
- Saute the mushrooms over medium heat until they are cooked.
- You may add optional vinegar.
- When mushrooms are done, put into a bowl leaving as much liquid as possible in the pan.
- Dredge the turkey fillet in the flour to which you've added pepper to taste.
- Shake fillet to loosen excess flour.
- Melt the other tablespoon of butter or margarine in pan. Add the turkey fillet and saute over relatively high heat about 3 minutes until it is cooked through.
- Pour the pan juices into a baking dish.
- Add the fillet and then spoon the mushrooms on top. Cover with grated cheese of your choice and place in preheated oven.
- Remove when the cheese has melted and serve.
- To make more than one portion, simply multiply ingredients by the number of desired serving.
fresh mushrooms, butter, balsamic vinegar, turkey, flour, freshly ground pepper, freshly grated swiss
Taken from www.cookbooks.com/Recipe-Details.aspx?id=923161 (may not work)