Turkey Saltimbocca

• 1/4 cup all-purpose flour
• 1 turkey breast tenderloin (8 ounces)
• 1/8 teaspoon pepper
• 1-1/2 teaspoons olive oil
• 2 tablespoons butter, divided
• 1 thin slice prosciutto or deli ham, cut into thin strips
• 2 tablespoons minced fresh sage
• 1/4 cup white wine or chicken broth

1. Place flour in a large shallow bowl. Cut tenderloin horizontally in half; flatten each half with a meat mallet to 1/2-in. thickness. Sprinkle with pepper. Dip in flour to coat both sides; shake off excess.
2. In a large skillet, heat oil and 1 tablespoon butter over medium heat. Add turkey; cook 3-4 minutes on each side or until no longer pink. Remove from pan; keep warm.
3. In same pan, heat 1-1/2 teaspoons butter over medium-high heat. Add prosciutto and sage; cook and stir until slightly crisp. Add wine to pan; increase heat to medium-high. Cook until liquid is slightly reduced, stirring to loosen browned bits from pan. Remove from heat; stir in remaining 1-1/2 teaspoons butter. Serve with turkey.

allpurpose, turkey breast tenderloin, pepper, olive oil, butter, thin slice, fresh sage, white wine

Taken from www.tasteofhome.com/recipes/turkey-saltimbocca/ (may not work)