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 and oregano
1/4 lb. fresh mushrooms, sliced
2 tbsp. butter
1 egg yolk
3/4 c. beef broth, undiluted
1 tbsp. heavy cream

Skin turkey, slice meat across the grain thin as possible. Salt and pepper slices. Coat with flour. Heat oil and 6 tablespoons of butter in large skillet. Lightly brown turkey, a few at a time. Pour off excess fat. Return meat to skillet.

Add wine, thyme and oregano. Cook until almost dry, turning gently as they cook (about 10 minutes). Saute mushrooms in 2 tablespoons butter. Add to turkey. Add broth. Cook turkey over gentle heat until almost dry. Beat egg yolk with cream. Remove skillet from heat. Pour cream mixture over turkey to glaze.