Turkey Steaks With Mushrooms and Mustard Seeds

• 4 tablespoons olive oil
• 4 slices turkey breast, about 1/3 pound each
• Salt and freshly ground pepper to taste
• 3 tablespoons mustard seeds
• 1/2 pound mushrooms, sliced
• 2 tablespoons finely chopped shallots
• 1/2 teaspoon finely chopped garlic
• 3/4 cup ripe plum tomatoes, peeled and cut into small cubes
• 1 tablespoon red-wine vinegar
• 13 cup fresh or canned chicken broth
• 1 tablespoon butter
• 2 tablespoons finely chopped parsley or any fresh herb

1. Heat 1 tablespoon of the oil in a nonstick skillet large enough to hold all the turkey pieces in one layer.
2. Sprinkle the turkey slices with salt and pepper and press mustard seeds on both sides.
3. Add the slices to the skillet and saute over high heat until lightly browned, about 3 minutes on each side.
4. Transfer the meat to a serving platter and keep it warm.
5. Heat the remaining olive oil in the skillet.
6. Add the mushrooms, salt and pepper.
7. Stir and cook over high heat until lightly browned.
8. Add the shallots and garlic.
9. Stir briefly and add the tomatoes, vinegar and broth.
10. Add any liquid that may have accumulated around the turkey.
11. Reduce the liquid by half, stirring in the butter and parsley.
12. Pour the sauce over the turkey slices and serve.

olive oil, turkey breast, salt, mustard seeds, mushrooms, shallots, garlic, tomatoes, redwine vinegar, chicken broth, butter, parsley

Taken from cooking.nytimes.com/recipes/6538 (may not work)