Recipe Time Again Turkey Scallopini

So we decided to have Turkey Scallopini for dinner and it was very easy to make. You can find the Food Network recipe by Emeril here. This was a great meal but be carefull to not add too much salt as I did but it was very tasty.

Ingredients

• 1/2 cup all-purpose flour
• 2 teaspoons salt
• 1/2 teaspoon freshly ground white pepper
• 4 slices (1/4-inch sliced turkey breast), about 3/4 pound, pounded to a thickness of 1/8-inch
• 1 1/2 tablespoons vegetable oil
• 5 tablespoons butter
• 1 cup dry white wine
• 1/2 cup chicken stock
• 1 garlic clove, minced
• 1 lemon, juiced, or more to taste (about 2 tablespoons)
• 2 tablespoons capers, drained
• 1 tablespoon chopped parsley leaves
• Can of Mushrooms (my addition)
• Half of a yellow onion chopped (my addition)

Directions

In a shallow bowl or plate combine the flour, 1 1/2 teaspoons of the salt and pepper and stir to combine thoroughly. Quickly dredge the turkey scallops in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 1/2 tablespoons of the butter and, working quickly and in batches if necessary, cook the turkey scallops until golden brown on both sides, about 1 minute per side. Transfer to a plate and set aside, lightly covered. Deglaze the pan with the wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock, garlic, lemon juice, mushrooms, onions and capers and cook until the sauce has reduced slightly, 3 to 4 minutes. Whisk in the remaining 1/2 teaspoon of salt, remaining 3 1/2 tablespoons of butter, and the chopped parsley. When the butter has melted, return the turkey scallops to the pan briefly to warm through. Serve the turkey scallops with the sauce spooned over top