2 3-oz TURKEY BREAST MEDALLIONS
To Taste salt and pepper
1 oz all-purpose flour
To Saute butter, clarified
2 oz spinach, picked and washed
2 oz TURKEY BACON, cooked and julienned
2 Each shitake mushrooms, sliced
2 oz jumbo lump crab
1/8 oz garlic, minced
1/8 oz shallot, minced
1/4 tsp sage, fresh and minced
1/4 tsp basil, fresh and minced
1/4 tsp thyme, fresh and minced
1/4 tsp oregano, fresh and minced
1/4 tsp rosemary, fresh and minced
2 oz Sweet Marsala
1 oz fresh Mozzarella, sliced
1 Small oven-dried tomato
1/4 oz balsamic vinegar
2 oz RICH, DARK TURKEY STOCK, reduced
1 oz whole butter
Pound medallions to an even thickness. Lightly season turkey medallions with salt and pepper. Dredge in flour.
Saute turkey medallions in clarified butter until golden brown on each side. Remove from pan and reserve.
In the same pan, add spinach, turkey bacon, mushrooms, crab, garlic, shallot, and fresh herbs. Saute until tender. Deglaze pan with Marsala wine.
Remove ingredients. In a separate pan, layer these ingredients between the medallions, napoleon fashion.
Top with fresh Mozzarella. Flash under broiler until cheese starts to bubble.
In the pan with the remaining Marsala, add tomato, balsamic vinegar, and reduced turkey stock.
Finish with butter.
Place medallions in center of plate. Pool sauce around medallions. Garnish with fresh herbs.
Total Calories 644
Total Fat 34 g
% Daily Total Fat 47
Cholesterol 176 g
Sodium 907 mg
Total Carbohydrates 40 g
Protein 39 g