Title: Turkey steaks in wine
 Categories: Poultry
      Yield: 4 Servings
 
  1 1/2 lb Turkey breast -- cut in 8
           Slices
      2 tb Olive oil
      2 tb Margarine
      4    Garlic cloves
      1    Bay leaf
      1 ts Thyme
    1/3 c  Dry white wine
    1/3 c  Chicken broth
      2 tb Fresh parsley -- chopped
      2 tb Capers -- optional
           Black pepper --
           Fresh-ground
 
  * For this recipe, you will need about 1-1/2 pounds of turkey breast
  tenderloin steaks, cut into 8 slices.
  
  1. Place each turkey steak between sheets of waxed paper and pound
  with meat mallet until about 1/4 inch thick. Sprinkle with salt and
  pepper if desired. Use a heavy skillet large enough to hold all
  turkey slices in one layer or use 2 skillets. 2. Heat the olive oil
  and 1 tablespoon of the margarine. Add turkey, garlic, bay leaf and
  thyme. (Use sprigs of thyme if using fresh.) Cook over medium-high
  heat for about 5 minutes or until lightly browned on both sides. Do
  not overcook. 3. Remove turkey to serving platter and keep warm.
  Leave other ingredients in pan. Add the wine to pan and cook over
  high heat until reduced to half. Stir often to mix in the brown
  particles in skillet. Add the broth and boil until reduced by half.
  4. Stir in remaining margarine, capers and chopped parsley if using.
  Add the turkey back to the skillet and reheat briefly. Remove bay
  leaf before serving.