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Turkey Saltimbocca

 Turkey Saltimbocca
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 Cox, Kansas City, Missouri
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,

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Turkey Saltimbocca (continued)

Nutritional Facts: 4 g carbohydrate, trace fiber, 29 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.