Sliced Turkey Breast With Mustard Sauce

• 8 slices turkey breast, about 1 1/2 pounds
• 1/2 pound mushrooms
• 13 cup flour
• Salt and freshly ground pepper to taste
• 2 tablespoons butter
• 2 tablespoons minced shallots
• 13 cup dry white wine
• 1/4 cup drained capers
• 1/2 cup heavy cream
• 1 tablespoon very good quality Dijon mustard

1. Place turkey on a flat surface and pound lightly with a meat pounder or flat mallet to make slices about 1/4 inch thick.
2. Slice mushrooms into thin slices.
3. Season the flour with salt and pepper and dredge the slices on all sides.
4. Shake off excess flour.
5. Heat 1 tablespoon of the butter in a nonstick skillet and add enough turkey slices to cover bottom of skillet without crowding.
6. Cook over medium-high heat until golden brown on one side, about 2 to 3 minutes.
7. Turn and cook until golden brown on the other side, about 2 minutes.
8. Transfer slices to a warm serving dish.
9. Add remaining tablespoon of butter to skillet and repeat with other slices.
10. Transfer slices to serving dish and cover with foil.
11. Keep warm.
12. In the same skillet, add mushrooms, salt and pepper.
13. Cook, shaking the skillet, for about 3 minutes.
14. Add shallots and cook briefly, stirring.
15. Add wine and cook, stirring, until wine is almost evaporated.
16. Add capers, cream and mustard.
17. Blend well.
18. Bring to a simmer and cook, stirring, about 1 minute.
19. Add juices that may have accumulated around the turkey slices.
20. Mix well and pour over the slices.
21. Serve very hot.

turkey breast, mushrooms, flour, salt, butter, shallots, white wine, capers, heavy cream, very good

Taken from cooking.nytimes.com/recipes/4330 (may not work)