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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This Italian twist on the holiday staple combines sage and prosciutto for a tempting tenderloin that's so good you won't believe it's made in a skillet. âDeirdre Dee Cox, Milwaukee, Wisconsin Ingredients:
1 turkey breast tenderloin (8 ounces) |
1/8 teaspoon pepper |
1/4 cup king arthur unbleached all-purpose flour |
2 tablespoons butter, divided |
1-1/2 teaspoons olive oil |
1 thin slice prosciutto or deli ham, cut into thin strips |
2 tablespoons minced fresh sage |
1/4 cup white wine or chicken broth |
Directions:
1. Cut tenderloin in half lengthwise; flatten each half to 1/2-in. thickness. Sprinkle with pepper. Place flour in a large shallow bowl; add turkey, one piece at a time, and turn to coat.
2. In a large skillet, cook turkey in 1 tablespoon butter and oil over medium heat for 3-4 minutes on each side or until no longer pink. Remove and keep warm.
3. In the same skillet, saute prosciutto and sage in 1-1/2 teaspoons butter until slightly crisp. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is slightly reduced. Remove from the heat; stir in remaining butter. Serve with turkey. Yield: 2 servings.
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