Ingredients:
1 -1 1/2 lb turkey breast
1/4 cup flour
2 tablespoons butter
1 1/2 cups fresh mushrooms, cremini, sliced
1 shallots, french, thinly sliced
1 tablespoon fresh parsley, finely chopped
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried tarragon leaves
1/2 cup dry vermouth
2 ounces pimientos, sliced & drained
Directions:
Slicing across the grain, cut the turkey breast into 1/2″ slices.
Pound the turkey slices until 1/4″ thickness is achieved.
Dredge the turkey slices in flour, shaking off any excess.
Melt 1 tbsp butter over medium high heat, sauting the medallions until lightly browned.
Remove the medallions from heat, keep warm, (if necessary) melt the remaining 1 tbsp of butter and add the sliced mushrooms.
Saute the mushrooms for 3-4 minute then add; shallots, parsley, salt, pepper, tarragon, vermouth and pimiento.
Bring to a boil, and stir for 3-5 minute Place turkey ontop of hot buttered pasta and drizzle with sauce.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.