Peppery Turkey Scaloppini

1. 1

   Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat.

2. 2

   Add the onion and cook, stirring occasionally, for 3 to 5 minutes, or until softened.

3. 3

   Push the onion to the side of the pan and add 1 more tablespoon of the butter.

4. 4

   Season the turkey with the salt and 1/2 teaspoon of the pepper and add to the pan.

5. 5

   Turn the heat up to medium-high and cook the turkey until browned on both sides, about 4 minutes total.

6. 6

   Transfer the turkey to a platter and cover loosely with aluminum foil.

7. 7

   Add the chicken broth, vinegar, and the remaining 1/2 teaspoon pepper to the pan with the onion.

8. 8

   Turn the heat up to high and simmer until the liquid is reduced by half, 5 to 7 minutes.

9. 9

   Reduce the heat to medium and whisk in the remaining 2 tablespoons butter, 1 tablespoon at a time.

10. 10

    Return the turkey, along with any accumulated juices, to the skillet and cook, turning occasionally, until cooked through, about 1 minute.

11. 11

    If you can adjust your pepper mill, the more coarsely ground the pepper, the better for this sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.