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Sauteed Turkey With Mushrooms


2 pounds turkey breast, thinly sliced and pounded thin
1/4 Cup all-purpose flour
1/2 pound mushrooms, thinly sliced 
1/2 cup dry white wine 
3/4 cup chicken stock (see recipe)
3 tablespoons lemon juice 
4 tablespoons chopped parsley 
2 tablespoons capers, drained and rinsed
2 tablespoons olive oil 
6 tablespoons ( 3/4 stick) unsalted butter or margarine
Salt and freshly ground pepper to taste

For Garnish: 
1 bunch parsley 
2 lemons, fluted with a citrus stripper and cut into thin slices 


1. Heat oil and 2 tablespoons butter in medium skillet over medium-high heat.

2. Spread flour on flat plate. Dip both sides of turkey slices in flour and shake off excess. Add enough slices to pan to fit comfortably. Saute until browned on one side. Turn the turkey slices over and brown the other side for about 2 minutes. Transfer the turkey slices to a warm platter. Season with salt and pepper. 

3. Continue sautéing the remaining turkey slices till all are done.


5. Add wine, chicken stock, and lemon juice to skillet and boil for 3 minutes or until slightly thickened. Whisk in remaining 2 tablespoons butter/margarine and add 2 tablespoons chopped parsley.

6. Add turkey to quickly reheat. Arrange on serving platter. Spoon sauce over meat and sprinkle capers and remaining chopped parsley on top. Arrange sprigs of parsley around platter and place lemon slices on top. 

Serve immediately. Serve with Baked Yams with Sour Cream and Chives or Saute of Carrots and Turnips.


Cook the turkey very quickly over medium-high heat to keep it moist and tender.


Makes 8 Servings

See Also:

Mexican Turkey Rice

Mexican Turkey Stuffed Shells

Mini Turkey Loaves

Orange-Glazed Turkey Cutlets

Turkey Breast with Southwestern Cornbread Dressing

Turkey Meatballs

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