Turkey Steaks In Wine - turkey breast

Method

• Place each turkey steak between sheets of waxed paper and pound with meat mallet until about 1/4 inch thick.
• Sprinkle with salt and pepper if desired.
• Use a heavy skillet large enough to hold all turkey slices in one layer or use 2 skillets.
• Heat the olive oil and 1 tablespoon of the margarine.
• Add turkey, garlic, bay leaf and thyme.
• Cook over medium-high heat for about 5 minutes or until lightly browned on both sides.
• Do not overcook.
• Remove turkey to serving platter and keep warm.
• Leave other ingredients in pan.
• Add the wine to pan and cook over high heat until reduced to half.
• Stir often to mix in the brown particles in skillet.
• Add the broth and boil until reduced by half.
• Stir in remaining margarine, capers and chopped parsley.
• Add the turkey back to the skillet and reheat briefly.
• Remove bay leaf before serving. Yield:
• 4 servings.
• Carbohydrate 2 g, protein 35 g, fat 24 g, calories 379.