Sliced Turkey Breast With Mustard Sauce - turkey breast

Method

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