3 tsp garlic-flavored olive oil, DIVIDED
2 tsp minced fresh rosemary
1 (10-oz) package sliced baby portabella mushrooms, cleaned
2 c finely chopped fresh tomatoes
4 (4-oz) pieces TURKEY SCALOPPINE (1/8-inch thick)
1/3 c dry white wine
Heat 1 teaspoon oil in a large, heavy nonstick skillet over medium heat. Add rosemary and sauté about 15 seconds.
Add mushrooms and continue to sauté for 8-9 minutes or until mushrooms are golden brown. Add tomatoes and cook until soft, about 3 minutes. Transfer all to a bowl.
Pat turkey dry with clean paper towels. Sprinkle turkey with 1/2 teaspoon each salt and pepper.
Heat remaining oil in same skillet over medium-high heat. Sauté turkey, cooking in 2 batches so pan is not crowded. Sauté 1 to 2 minutes per side or until edges are golden and turkey is cooked through. Transfer turkey to heated dinner plates and keep warm.
Add wine to skillet and scrape up browned bits. Boil until wine is slightly reduced.
Return tomato mixture to pan and blend with reduced wine.
Spoon wine/tomato mixture atop turkey scaloppini.