- 4 (4 ounce) skinless turkey breast steaks
- 2 tablespoons all-purpose flour
- 1 tablespoon sunflower oil
- 2 tablespoons butter
- 1 small onion, finely chopped
- 3 1/2 cups sliced cremini mushrooms
- 4 tablespoons Madeira
- 2 teaspoons whole grain mustard
- 1 tablespoon chopped fresh oregano
- 2/3 cup chicken or turkey stock
- 2 tablespoons sour cream
- Salt and fresh-ground pepper
- 2 tablespoons chopped parsley
- Put the turkey steaks between sheets of plastic wrap and pound them into flat scallops about 1/4 inch thick. Mix the flour with some salt and pepper, and use to coat the scallops, shaking off the excess.
- Heat the oil and butter in a large skillet over medium heat. Add the turkey pieces, in one layer, and fry 2 to 3 minutes on each side; transfer to a plate and keep warm.
- Add the onion to the pan and saute 2 to 3 minutes. Add the mushrooms and saute until soft, about 1 minute longer.
- Stir in the Madeira and leave to bubble about 2 minutes. Stir in the mustard, oregano, and stock. Return the turkey to the pan and simmer 3 to 4 minutes.
- Using a slotted spoon, spoon the turkey and mushrooms onto a warm serving platter. Stir the sour cream into the sauce and warm through, then check the seasoning. Pour the sauce over the turkey and sprinkle with parsley.