Ingredients

1 7oz boneless breast tenders cut into 4 diagonal slices

Flour

1/2 tsp olive oil

1/2 tsp butter

1/2 tsp minced fresh rosemary

1/4 tsp minced garlic

1 Tbsp dry white wine

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-high until foam subsides. Place turkey in pan. Cook until browned and cooked through, about 2 minutes. Season with rosemary, garlic, salt and pepper to taste. Swirl white wine over turkey to coat.