- 1 turkey breast tenderloin (8 ounces)
- 1/8 teaspoon pepper
- 1/4 cup all-purpose flour
- 2 tablespoons butter, divided
- 1-1/2 teaspoons olive oil
- 1 thin slice prosciutto or deli ham, cut into thin strips
- 2 tablespoons minced fresh sage
- 1/4 cup white wine or chicken broth
- Cut tenderloin in half lengthwise; flatten each half to 1/2-in. thickness. Sprinkle with pepper. Place flour in a large shallow bowl; add turkey, one piece at a time, and turn to coat.
- In a large skillet, cook turkey in 1 tablespoon butter and oil over medium heat for 3-4 minutes on each side or until no longer pink. Remove and keep warm.
- In the same skillet, saute prosciutto and sage in 1-1/2 teaspoons butter until slightly crisp. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is slightly reduced. Remove from the heat; stir in remaining butter. Serve with turkey. Yield: 2 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Turkey Saltimbocca
Sort By :
"I left the tenderloins in the pan while making the sauce - using the fresh sage, chicken broth and deli ham sliced in thin strips. Moist and good flavor."
"I tried this dish last night from the 2011 Annual Recipe Book and it was delicious. I had leftover new potatoes, which I fried up in the same skillet with the turkey and I also had leftover green and red peppers and green onions. Probably not your typical fare with this dish, but my husband loved it."