Turkey Saltimbocca Print Email

4 turkey cutlets
Salt and pepper
4 large sage leaves
4 slices prosciutto
2 TBS olive oil
4 shallots, thinly sliced
8 oz mushrooms, sliced
1 cup Marsala wine
1/2 cup chicken stock
2 tablespoons butter

Lightly pound the turkey cutlets to 1/4-inch thick, season with salt and pepper. Place one sage leaf and one slice prosciutto on each breast and fold in half, securing with a toothpick. Dredge in flour seasoned with salt and pepper. Heat a 12 to 14-inch sautZ pan over high flame, add oil and when hot add turkey, browning quickly on both sides, remove and reserve. Add shallots and mushrooms and cook until mushrooms are soft, about 5 to 6 minutes. Add Marsala and chicken stock and cook over high heat until reduced by half. Add back turkey cutlets and simmer to heat through. Swirl in butter and serve.