Serves: 6
Total Calories: 114

1 (1 3/4- to 2-pound) quarter-breast of turkey, skinned and boned, halved or 1 (2-pound) package turkey breast slices
1/4 cup flour
1 teaspoon salt
1 teaspoon paprika
1/8 teaspoon white pepper
2 tablespoons butter or margarine, divided
2 tablespoons oil, divided
1 1/2 cups small mushrooms
1/4 teaspoon pressed garlic
3/4 cup dry white wine
1 1/2 teaspoons lemon juice
1/4 teaspoon Italian seasoning, crumbled
1 tablespoon minced parsley

Place turkey breast in freezer 45 minutes to 1 hour until surface of meat is thoroughly chilled and slightly firm. Cut meat crosswise in 1/4-inch slices. Mix flour, salt, paprika, and white pepper together. Flour meat slices, shaking off excess. Heat 1 tablespoon each butter and oil in large skillet. Add layer of meat and brown lightly on both sides. As meat is browned, remove and keep warm. Brown remaining turkey, adding remaining butter and oil as needed. When all meat is browned, add mushrooms and garlic to skillet and sauté lightly. Return browned turkey meat to skillet. Combine wine, lemon juice, Italian seasoning, and parsley. Pour over all and simmer rapidly 5–10 minutes or until liquid is reduced and turkey is tender.

Nutritional Facts:

Serves: 6
Total Calories: 114
Calories from Fat: 50

More Recipes from the Best of the Best from the Pacific Rim Cookbook Cookbook:
Cranberry Chicken
Chicken/Mushroom Stroganoff
Chicken Satay with Peanut Sauce
Golden Marinade Chicken on Sticks
Amaretto Chicken
Hibachi-Style Teriyaki Chicken
Sonora Style Chicken
Baked Guava Chicken
Chicken Piccata
Chicken Quick Meal
Chicken Luau
Chicken Casserole Amandine
Zesty Chicken Italiano
Chicken Bundles
Savory Chicken Squares
Cheesy Chicken Casserole
Huli Huli Chicken
Fabulous Chicken Cacciatore
Chicken and Spinach Enchiladas
Sour Cream Chicken Enchiladas
Chicken Curry Pot Pie
Gobbler Cobbler
Glazed Turkey Meatballs
Scaloppine
Hood River Turkey
Pheasant Jubilee
Oyster Mushroom and Roasted Hazelnut Stuffing