Turkey breast with mustard

Ingredients:

• 1 1/4 lb turkey breast; sliced
• salt and freshly ground
• pepper; to taste
• 2 tb butter or margarine
• 1/2 c dry vermouth, or dry white wine
• 1/2 c whipping cream
• 2 ts Dijon mustard
• 1/4 tb capers; drained

Season turkey slices lightly with salt and pepper. In 2 large skillets over medium heat, melt butter (or melt 1 tablespoon butter in a single skillet and cook half the slices at a time, using second tablespoon of butter for second half of slices). Saute breasts over medium-high heat 1 to 2 minutes per side; do not overcook. Remove slices to a warmed plate; cover plate with foil to keep warm.
Add vermouth to pan. Boil, stirring frequently, until liquid has reduced by half. Stir in cream, mustard, capers, and any turkey juices that have collected on the plate. Boil sauce, stirring constantly, until it has reduced a bit and thickens enough to coat a spoon.
Spoon sauce over slices and serve immediately.
 

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