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Title: Turkey Scaloppine with Bordeaux Sauce
Categories: Entree Poultry Turkey
Yield: 4 Servings
| 1 | lb | Turkey breast, thinly sliced |
| 1/2 | c | Shallots, minced |
| 1/4 | c | Butter |
| 1/2 | c | White Bordeaux wine |
| 1/4 | c | Fresh basil, chopped |
Saute turkey breast until browned on both sides.
In saucepan, heat wine until boiling, add basil, cook until reduced by half.
Top Turkey Scaloppine with sauce.
Makes 4 servings. Serve with pasta and vegetables.
Central Market Recipes Austin, Texas MM Format by John Hartman Austin, Texas 12 Jan 1997
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