Ingredients and Preparation
- Place turkey between 2 layers of plastic wrap and pound with a mallet or the palm of your hand until each piece is ½ inch thick.
- Season turkey with salt. Combine flour, thyme, and pepper on a large plate. Dredge turkey in flour mixture so it is lightly coated.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add mushrooms and sauté 1-2 minutes, until golden brown. Move mushrooms to the sides of the pan, add 1 teaspoon oil to the center, add turkey, and cook 3-4 minutes on each side, until cooked through.
- Remove turkey and add wine to pan. Reduce by half, stirring and removing brown bits off the bottom of the pan to flavor the sauce. Serve mushroom sauce over turkey.