1 split turkey breast, boned (about 3 lbs.)
Salt and pepper
Flour
6 tbsp. olive or salad oil
6 tbsp. butter
3/4 c. Marsala Wine or dry sherry
Pinch of thyme
Pinch of oregano
1/4 lb. fresh mushrooms, sliced
2 tbsp. butter
3/4 c. canned beef broth, undiluted
1 egg yolk
1 tbsp. heavy cream

Skin turkey, sliced meat across grain, as thin as possible. Salt and pepper slices, coat with flour. Heat oil and 6 tablespoons butter in large skillet. Lightly brown slices, a few at a time, pour off excess fat; return meat to skillet. Add Marsala, thyme and oregano; cook until almost dry, turning slices gently as they cook (about 10 minutes). Saute mushrooms in 2 tablespoons butter, add to turkey. Add beef broth. Cook turkey over gentle heat until almost dry. Beat egg yolk with cream, remove skillet from heat. Pour cream mixture over turkey slices, turn gently to glaze. Makes 6 servings.