Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 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 |
| 3 tablespoons | Butter |
| 6 tablespoons | Dry Marsala |
| 6 tablespoons | Chicken stock (substitute squid for Sandy) |
| ¼ teaspoon | Salt |
| 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