12-oz SKINLESS, BONELESS TURKEY BREAST
1/4 c pure olive oil
1 tsp unsalted butter
1-1/2 oz prosciutto, chopped
1 oz shiitake mushrooms, cleaned and chopped
1 oz cremini mushrooms, cleaned and chopped
1 oz button mushrooms, cleaned and chopped
1/2 tsp shallots, finely chopped
1/2 tsp garlic, finely chopped
6 oz demi-glace
1 oz Madeira wine
1/2 oz fresh rosemary, finely minced
1/2 oz fresh thyme, finely minced
Salt and freshly ground pepper As needed
Cut turkey breast into six 2-ounce pieces. Lightly tenderize each with a mallet to softly flatten and shape into medallions.
In a large sauté pan, heat olive oil; brown turkey medallions on both sides. Add butter, prosciutto, mushrooms, shallots and garlic; cook over medium heat 1 minute. Add demi-glace, Madeira, rosemary, thyme, salt and pepper; cook over medium heat 7 to 8 minutes.
Serve 3 turkey medallions per plate, spreading remaining pan mix evenly over both plates.