1 1/4 pounds turkey breasts
1/2 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons flour
4 tablespoons olive oil
4 tablespoons cold unsalted butter
3 garlic cloves, thickly sliced
1/8 teaspoon red pepper flakes
2 teaspoons curry powder
1/4 cup chopped shallots or white onion
1 tablespoon chopped fresh basil or 1 teaspoon dried
1/2 cup white wine
1/2 cup Chicken Stock
1 tablespoon chopped fresh Italian parsley
1/2 cup frozen peas, thawed
Cut the turkey breasts across the granin (widthwise) into slices about 3/4 inch thick. Lay the slices, cut-side-up, on a cutting board and lightly pound them between 2 pieces of plastic wrap to a thickness of 1/4 inch. Don't pound too energetically of the turkey slices will tear. Sprinkle the turkey with the salt, pepper and flour, shaking off any excess.
Heat 3 tablespoons of the olive oil and 1 tablespoon of the butter in a large saute pan set on high heat until sizzling, about 2 minutes. Add the turkey slices in a single layer and cook for 1 minutes. Add the turkey slices in a single layer and cook for 1 minute on each side, until lightly browned. You will need to cook the slices in two to three batches. Remove to a plate and set aside.
Add the remaining olive oil to the same pan set on high heat. Cook the garlic, red pepper flakes, curry powder, shallots or onion and basil, stirring well, about 1-2 minutes. Stir in the chicken stock and parsley, bring to a boil and reduce the heat to a simmer. Return the browned turkey and any juices that have accumulated to the pan, along with the peas, simmering for 1 minute to heat the turkey and peas.
Remove the pan from the heat and transfer the turkey to a serving platter. Return the pan to the heat and stir the remaining 3 tablespoons of butter into the sauce to thicken. Top the turkey with the sauce and serve.
Wine Suggestion - Chardonnay