Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Turkey breast tenderloin 3 tb Butter, divided
-steaks ( about 1 1/2 4 sl Prosciutto or other ham (
Pounds) -about 2 ounces)
Salt, to taste (if desired) 2 ts Dried rosemary
Freshly ground pepper, to 1 tb Chopped shallots
-taste 1/4 lb Mushrooms, thinly sliced
1/4 lb Fontina, Gruyere or Cheddar 1/4 c Chicken broth
-cheese

Preheat the grill to High. Sprinkle the salt and pepper over the
turkey pieces. Cut the cheese into thin slices to fit neatly in a
single layer, overlapping slightly, on the turkey steaks. Set the
cheese slices aside.

Heat 2 tablespoons of the butter in a heavy skillet large enough to
hold the turkey steaks in a singel layer. Add the steaks and cook
them for about 4 minutes, until nicely browned on 1 side. Turn the
turkey pieces and top each with 1 thin slice of prosciutto and
sprinkle evenly with the rosemary. Cover the skillet closely and
cook the turkey for about 3 minutes.

Transfer the prosciutto-topped turkey to a serving dish. Add the
remaining tablespoon of butter to the skillet and, ewhen it melts,
add the shallots. Cook briefly, stirring, then add the mushrooms.
Cook, stirring, for about 2 minutes. Add the chicken broth and stir
well. Cook for about 1 minute over relatively high heat.

Meanwhile, cover the prosciutto-topped turkey steaks with equal
portions of the sliced cheese in a single layer. Place them briefly
under the broiler until the cheese melts. Pour the mushroom mixture
over the top and serve hot.

Makes 4 servings.

[60 Minute Gourmet; Pierre Franey] [The New York Times; date unknown]

Posted by Fred Peters.

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