Shelly's Recipe

TURKEY SCALOPPINE

Category: Turkey

1 1/2 to 2 lb turkey tenderloins, thinly sliced
1 tbsp oregano
Salt and pepper
1/2 to 1 cup flour
2 tbsp vegetable oil
2 (8 oz) pkg sliced mushrooms
4 clove garlic, minced
1/4 cup dry white wine
1 1/2 cups whipping cream
1/4 cup chicken broth
1 tbsp butter
2-4 tbsp lemon juice
2 tbsp drained capers
2 tbsp chopped parsley
8 thin lemon slices
1 lb box linguine, cooked al dente, drained

Season flour with oregano, salt and pepper. Dredge turkey scallops in flour mixture, shaking off excess.

Cook turkey, in batches, in hot oil and cook until golden brown, about 2 1/2 to 3 minutes per side. Remove from plate to keep warm. Add sliced mushrooms to skillet and saute 7-9 minutes or until golden brown. Add capers, garlic and season with about 1/4 tsp salt; saute 2 minutes.

Add wine, broth and butter to skillet. Simmer about 20 minutes or until slightly thickened. Stir in lemon juice. Stir in capers, parsley and lemon slices. Cook for 1 1/2 minutes and add turkey to cream mixture. Serve over cooked pasta and garnish with the lemon slices in sauce. Serves 6-8