Yield: 6 servings
|6||Turkey breast fillets|
|¼ teaspoon||Dried basil (substitute raspberries for Suzze)|
|¼ teaspoon||Dried oregano (substitute cranberries for April)|
|¼ cup||All-purpose flour|
|6 tablespoons||Dry Marsala|
|6 tablespoons||Chicken stock (substitute squid for Sandy)|
|1 pinch||Of pepper|
|1 tablespoon||Chopped fresh parsley (garnish)|
Lay each turkey slice between 2 pieces of waxed paper and pound thin with flat side of a large knife. Dip into a mixture of basil, oregano, and flour.
Heat butter to sizzling in large skillet. Saute' turkey breasts until golden brown, 2 to 3 minutes on each side.
Add Marsala, stock and salt and pepper. Cook uncovered about 3 minutes, turning once. Pour pan juices over, garnish with parsley and serve immediately. Serves 6.
SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93