"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Turkey Fontina Recipe

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This recipe for Turkey Fontina, by , is from Good Eats, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



8 turkey breast slices
1/2 cup flour
4 T. butter, divided
Salt and pepper to taste
1 1/2 cups sliced mushrooms
4 T. butter
3/4 cup dry white wine
1/2 cup chicken broth
1/2 cup shredded Fontina cheese
1/2 cup freshly grated Parmesan cheese

Place each turkey slice between 2 pieces of waxed paper. Using a meat mallet or rolling pin, flatten slices to 1/8 inch thick. Dredge turkey lightly in flour. In large skillet melt 2 T. butter and cook 4 turkey pieces at a time over low heat for 3-4 minutes per side or until golden brown. Place turkey slices in greased 9x13 baking dish, overlapping edges.
Sprinkle with salt and pepper. Repeat with remaining 2 T. butter and turkey slices. Reserve drippings in skillet.

In another skillet, sauté mushrooms in 4 T. butter until tender. With slotted spoon, remove mushrooms and sprinkle over turkey. Add wine and chicken broth to skillet with turkey drippings. Simmer for 10 minutes, stirring occasionally. Season with salt and pepper.

Pour sauce over mushrooms. Sprinkle cheeses over turkey. Bake at 400 degrees for 8-10 minutes. Place under broiler for 1-2 minutes or until lightly browned.
Turkey, mushrooms and cheese are great together!

8 servings.




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