Categories: Chicken

Ingredients

• 1/4 cup flour
• 8 oz turkey breast tenderloin
• 1/8 tsp pepper
• 1 1/2 tsp olive oil
• 2 tbsp butter, divided
• 1 thin slice prosciutto, cut into thin strips
• 2 tbsp minced fresh sage
• 1/4 cup white wine

Directions

1. Place flour in a large shallow bowl. Cut tenderloin horizontally in half; flatten each half with a meat mallet to 1/2-inch thickness. Sprinkle with pepper. Dip in flour to coat both sides; shake off excess.

2. In a large skillet, heat the oil and 1 tbsp butter over medium heat. Add turkey; cook 3-4 minutes on each side or until no longer pink. Remove from pan; keep warm.

3. In same pan, heat 1 1/2 tsp butter over medium-high heat. Add the prosciutto and sage; cook and stir until slightly crisp. Add wine to pan; increase heat to medium-high. Cook until the liquid is slightly reduced, stirring to loosen browned bits from the pan. Remove from heat; stir in the remaining 1 1/2 tsp butter. Serve with the turkey.

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