Lemon and Basil Turkey Scaloppine

• 10 ounces turkey tenderloin, well trimmed
• 2 tablespoons fresh lemon juice
• 2 teaspoons olive oil
• 1/2 small onion, minced
• 2 garlic cloves, minced
• 3 tablespoons dry white wine
• 1/4 cup canned unsalted chicken broth
• 2 small plum tomatoes, seeded, diced
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon grated lemon peel

1. Cut tenderloin into 1-inch pieces.
2. Place 1 piece between 2 sheets of waxed paper.
3. Pound turkey with mallet or small heavy flat-bottomed saucepan until flattened to thickness of 1/4 inch.
4. Repeat with remaining tenderloin.
5. Sprinkle lemon juice over turkey.
6. Cover and refrigerate 10 minutes.
7. Heat oil in heavy large skillet over medium-high heat.
8. Add turkey in batches and fry until just cooked, turning once, about 4 minutes.
9. Transfer turkey to plate; cover with foil and keep warm.
10. Add onion and garlic to skillet and saute until tender, about 4 minutes.
11. Stir in wine and simmer until wine is reduced to glaze, about 1 minute.
12. Add broth, tomatoes, basil and lemon peel.
13. Cover and simmer until slightly thickened, approximately 3 minutes.
14. Pour sauce over turkey and serve.

turkey tenderloin, lemon juice, olive oil, onion, garlic, white wine, chicken broth, tomatoes, fresh basil

Taken from www.epicurious.com/recipes/food/views/lemon-and-basil-turkey-scaloppine-144 (may not work)