4 turkey scaloppini , (breast or thighs)
1 tsp. dried Italian seasoning
1/4 tsp. each, salt and pepper , (or to taste)
2 Tbsp. olive oil
1/2 cup white wine
2 cloves garlic, crushed
2 Tbsp. butter
1/4 cup chopped sundried black olives
2 Tbsp. capers , (drained)
2 Tbsp. FRENCH'S® Honey Mustard
chopped fresh parsley
SEASON turkey pieces with Italian seasoning, salt and pepper.
HEAT olive oil in a nonstick skillet on medium-high. Sear turkey for 2-3 minutes per side or just until browned.
ADD wine, reduce heat to low and cover. Cook for 4-8 minutes or until cooked through. Remove turkey from skillet and set aside.
ADD butter and garlic to skillet, scraping up the brown bits from the bottom. Turn up heat and simmer sauce until it thickens slightly.
STIR in olives, capers and mustard until well combined. Remove from heat and pour sauce over turkey.
SPRINKLE with parsley and serve immediately
1. Replace white wine with another liquid such as broth, beer or water. 2. This dish tastes even better the next day. Leftovers make a great sandwich for lunch or served over rice for another meal.