1 1/2 lbs. turkey breast tenderloins
1/3 C. flour
1/2 Tsp. salt and pepper
3 Tbsp. butter, divided
1 Tbsp. olive oil
1/2 C. dry white wine
3 Tbsp. lemon juice
2 Tbsp. chopped fresh Italian parsley
2 garlic cloves, minced
2 Tbsp. capers
1 Jar Artichoke Hearts, drained
1 Jar mushroom, sliced or fresh mushrooms
Garnishes: Lemon wedges, fresh Italian parsley
Cut turkey into 1/2-inch-thick slices. Place between 2 sheets of heavy-duty plastic wrap, and flatten to 1/8-inch thickness, using a meat mallet or rolling pin.
Combine flour, salt, and pepper, and dredge turkey in mixture.
Melt 2 Tbsp. butter with oil in a large skillet over medium-high heat. Add turkey; cook, in batches, 1 1/2 minutes on each side or until golden.
Remove from skillet, and keep warm.
Add remaining 1 Tbsp. butter, wine, and juice to skillet, stirring to loosen bits from bottom of skillet. Cook 2 minutes or just until thoroughly heated.
Stir in parsley, garlic, artichoke hearts, mushrooms, and capers; spoon over turkey.
Garnish, if desired. Serve immediately.
Note: Serve over hot cooked angel hair pasta.