Turkey Breasts Scaloppine With Marsala

• 8 slices turkey-breast tenderloin, about 1 1/2 pounds
• Salt and freshly ground pepper to taste
• 4 tablespoons all-purpose flour
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 garlic clove, peeled and sliced
• 1/2 cup Marsala wine
• 1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
• 1/4 cup canned crushed tomatoes
• 1/4 cup fresh or canned chicken broth
• 1 teaspoon Worcestershire sauce

1. Place each slice of turkey between sheets of clear plastic wrap.
2. Pound evenly with a flat mallet or meat pounder to make the slices about 1/4-inch thick.
3. Sprinkle with salt and pepper.
4. Dredge the slices with the flour, and pound lightly.
5. Heat 1 tablespoon of the butter and the olive oil in a large nonstick skillet over medium heat.
6. Add enough turkey slices to cover the bottom of the skillet without crowding.
7. Cook until golden brown on one side, about 2 to 3 minutes.
8. Turn, and cook until golden brown on the other side, about 2 minutes.
9. Transfer to a hot serving dish.
10. Repeat with the second batch until all the slices are nicely browned.
11. Add the garlic to the skillet, and cook briefly; do not brown.
12. Add the wine, and cook 1 minute.
13. Add the oregano, tomatoes, chicken broth, remaining butter and Worcestershire sauce.
14. Boil, stirring, about 2 minutes.
15. Check for seasoning, pour over the meat and serve immediately.

turkeybreast tenderloin, salt, allpurpose, butter, olive oil, garlic, marsala wine, fresh oregano, tomatoes, chicken broth, worcestershire sauce

Taken from cooking.nytimes.com/recipes/11445 (may not work)