Sauteed Turkey Medallions Napoleon

Servings

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.