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Turkey Medallions with Lemon Caper Sauce

Source of Recipe

Sam Payne


List of Ingredients

1/4 cup flour
1 tablespoon olive oil
6 tablespoons unsalted butter
2 pounds turkey breast, sliced into
1/4 " medallions
1/2 pound fresh mushrooms, thin sliced
1/2 cup dry white wine
3/4 cup chicken stock
3 tablespoons lemon juice
4 tablespoons chopped parsley
2 tablespoons capers, drain & rinse


Recipe

Spread flour on flat plate. Heat oil and 2 tbsp butter in skillet over med-high heat. Dip both sides of medallions in flour and skake off excess.Add enough medallions to skillet to fit comfortably. Saute until browned on one side. Turn medallions and brown other side - about 2 minutes. Remove to warm plate and continue until all are cooked. After all are cooked and on warming plate, add 2 tbsp butter and heat. 

Add mushroms and saute, stirring often for about 3 minutes. Add wine, stock, and lemon juice to skillet and boil for 3 minutes - should thicken slightly. Whisk in the remaining butter and 2 tbsp parsley. Correct seasoning with salt and pepper. Add turkeyand quickly reheat. Arrange turkey on serving platter and spoon sauce over meat. Sprinkle capers and remaining parsley on top. Garnish with lemon slices and parsley sprigs, if desired.