Turkey Scaloppine with Mushroooms

• 6 tablespoons (3/4 stick) butter
• 3 cups sliced mushrooms
• 1 teaspoons dried thyme, crumbled
• 1 teaspoon fresh lemon juice
• 1/2 cup Marsala wine
• 1 1/2 cups canned chicken broth
• 8 3-ounce turkey cutlets
• All purpose flour
• Chopped fresh chives or green onion tops

1. Heat 2 tablespoons butter in heavy large skillet over medium heat.
2. Add mushrooms, thyme and lemon juice.
3. Season with salt and pepper.
4. Saute until mushrooms are golden brown, about 6 minutes.
5. Add Marsala and boil 3 minutes.
6. Add broth and reduce by 1/2, about 12 minutes.
7. Remove and set aside.
8. Heat 2 tablespoons butter in heavy large skillet over medium heat.
9. Dredge turkey in flour; tap off excess.
10. Add turkey to skillet and cook until just cooked through, about 2 minutes per side.
11. Transfer to plates and keep warm.
12. Place sauce back on heat.
13. Bring to simmer and whisk in remaining 2 tablespoons butter.
14. Season to taste with salt and pepper.
15. Pour sauce over turkey.
16. Sprinkle with chives and serve.

butter, mushrooms, thyme, lemon juice, marsala wine, chicken broth, turkey cutlets, flour, fresh chives

Taken from www.epicurious.com/recipes/food/views/turkey-scaloppine-with-mushroooms-60 (may not work)