Turkey Breasts with Marsala Sauce (Piedmont)

Meat / Turkey

An 8 pound turkey will give you 8 to 10 good-sized fillets. Flatten them out lightly with a meat bat and dust them with flour.

Heat 6 tablespoons butter and brown the turkey fillets gently on both sides; do not have the heat too high or the butter will burn. Cook the filles for 5 minutes on each side, sprinkle with salt and pepper, and transfer to a heated serving dish. Keep hot in a warm oven.

Stir the butter in a pan, scraping the bottom and sides, and add the marsala. Stir well, then add the remaining butter. Continue to stir an cook over a high heat until the butter has become incorporated into the marsala sauce. Pour the sauce over the turkey fillets and serve immediately, sprinkled with truffle slices, if used.

Serves 6.