Recipe: Turkey Steaks in Wine

TURKEY STEAKS IN WINE

1 1/2 pounds turkey breast tenderloin steaks, cut inro 8 slices
2 tablespoons olive oil
2 tablespoons butter or margarine, divided use
4 garlic cloves
1 bay leaf
1 teaspoon thyme
1/3 cup dry white wine
1/3 cup chicken broth
2 tablespoons chopped fresh parsley
2 tablespoons capers (optional)
Freshly ground black pepper

Place each turkey steak between sheets of waxed paper and pound with meat mallet until about 1/4-inch thick. Sprinkle with salt and pepper if desired.

Use a heavy skillet large enough to hold all turkey slices in one layer or use 2 skillets. Heat the olive oil and 1 tablespoon of the butter. Add turkey, garlic, bay leaf and thyme. (Use sprigs of thyme if using fresh.) Cook over medium-high heat for about 5 minutes or until lightly browned on both sides. Do not overcook. Remove turkey to serving platter and keep warm. Leave other ingredients in pan.

Add the wine to pan and cook over high heat until reduced to half. Stir often to mix in the brown particles in skillet.

Add the broth to the pan and boil until reduced by half.

Stir in remaining 1 tablespoon butter, capers (if using) and chopped parsley if using. Add the turkey back to the skillet and reheat briefly. Remove bay leaf before serving.

Makes 4 servings
Source: Jo Anne Merrill