2 tbsp flour
6 (6 to 8 oz) BONELESS TURKEY BREAST SLICES, lbed to 1/4-inch thickness
1/4 c unsalted butter
10 Medium button mushrooms, cleaned and thinly sliced
3/4 c dry white wine
3/4 c veal stock
2 to 3 tbsp chopped fresh parsley
White pepper To taste
6 Thin slices prosciutto
6 Thin slices Fontina cheese
Lightly flour turkey slices but shake off excess flour.
Over low heat, melt butter in a heavy skillet. Add turkey and sauté until light brown on both sides. Remove with slotted spatula and reserve.
Increase heat to medium-low and add mushrooms. Sauté until juices are rendered.
Pour in wine and cook until reduced by 1/4.
Increase heat to medium-high. Add stock, parsley and pepper. Cook until reduced to 1 cup, about 10 minutes. Decrease heat to low.
Top each turkey breast with a slice of both prosciutto and Fontina. Return to skillet and cook just until cheese melts.
Transfer with a slotted spatula to warm individual plates.
Spoon mushroom sauce over top of each. Serve immediately.