This Italian twist on the holiday staple combines sage and prosciutto for a tempting tenderloin that's so good you won't believe it's made in a skillet. —Deirdre Dee Cox, Milwaukee, Wisconsin
2 ServingsPrep/Total Time: 30 min.
- 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.
Nutritional Facts: 3 ounces cooked turkey with 1 tablespoon prosciutto mixture equals 300 calories, 17 g fat (8 g saturated fat), 92 mg cholesterol, 279 mg sodium,