Turkey Scaloppine With Mushrooms
6 Tablespoons Butter (3/4 Stick)
3 Cups Sliced Mushrooms
1 Teaspoons Dried Thyme, Crumbled
1 Teaspoon Fresh Lemon Juice
1/2 Cup Marsala Wine
1-1/2 Cups Canned Chicken Broth
8 Turkey Cutlets (About 3 oz Apiece)
All Purpose Flour
Chopped Fresh Chives Or Green Onion Tops
Heat 2 tablespoons butter in heavy large skillet over medium heat. Add mushrooms, thyme and lemon juice. Season with salt and pepper. Sauté until mushrooms are golden brown, about 6 minutes. Add Marsala and boil 3 minutes. Add broth and reduce by 1/2, about 12 minutes. Remove and set aside.
Flatten the Turkey between two sheets of plastic wrap to about 1/4 inch. Heat 2 tablespoons butter in heavy large skillet over medium heat. Dredge turkey in flour; tap off excess. Add turkey to skillet and cook until just cooked through, about 2 minutes per side. Transfer to plates and keep warm.
Place sauce back on heat. Bring to simmer and whisk in remaining 2 tablespoons butter. Season to taste with salt and pepper. Pour sauce over turkey. Sprinkle with chives and serve