Ingredients

1 7oz boneless breast tenders cut into 4 diagonal slices

Flour

1/2 tsp olive oil

1/2 tsp butter

2 Tbsp dry white wine

1/2 tsp Dijon mustard

1/2 tsp minced parsley

Preparation

  1. Lay the turkey slices on a work surface. With a scaloppine pounder or a rolling pin covered in plastic wrap, pound the slices to 1/8-inch thickness. Sprinkle lightly with flour and shake off excess.

  2. Heat oil and butter in a skillet on medium-hight until foam subsides. Place turkey in pan. Cook until browned and cooked through, about 2 minutes each side. Season with salt and peper to taste.

  3. Whisk white wine with Dijon mustard and swirl over turkey to coat. Garnish with parsley and serve.