454 grams (1 lb) turkey breast scaloppini – about 1/4“ thick (4 pieces)
Salt and freshly cracked black pepper, to taste
Flour, for dredging
Several sprigs of chopped fresh sage and rosemary
2 tablespoons (25 ml) butter
1 tablespoon (15 ml) olive oil
2 teaspoon (10 ml) Worcestershire sauce
1 shallot, finely chopped
1 stalk celery, finely diced
1/2 cup (125 ml) diced butternut squash
4 cremini mushrooms
1/3 cup (175 ml) turkey stock
1/3 cup (80 ml) dry vermouth
3 whole prunes, pitted and finely chopped
1 teaspoon (5 ml) Dijon mustard
In a large skillet, over high heat, melt 1/2 butter and oil. Pan fry the turkey slices until golden, for about one minute. Flip slices and brown on other side for another one minute, until golden. Remove from heat.
Transfer turkey to a baking sheet until ready to bake.
Meanwhile, return skillet to stove top over high heat. Sauté shallots and diced squash until soft, about one min. Deglaze with vermouth and Worcestershire sauce and add the cremini mushrooms and cook for about one to two minutes or until mushrooms are golden. Reduce to medium high heat, add the stock and prunes, simmer uncovered for five to seven minutes until reduced by 1/3. Season with salt and pepper.
While sauce is cooking, bake the turkey at 350 F until the meat is no longer pink, for about three to four minutes. Remove immediately or turkey will dry out.
To finish the mushroom sauce, add the last tablespoon butter and Dijon mustard and swirl the pan to thicken slightly.
Return the turkey to the pan and let it fully heat through in the sauce to pick up the flavours.