Turkey Saltimbocca with Parsley Wine Sauce

Ingredients

• 2 double (whole) boneless skinless turkey breasts, fillets removed
• 1/2 tsp freshly ground pepper
• 1/4 tsp salt
• 20 fresh sage leaves
• 8 slices prosciutto
• 2 tbsp canola oil
• 1/2 cup dry white wine
• 1 cup chicken broth
• 1/4 cup chopped fresh parsley
• 1 tbsp salted butter, chilled and cubed
• 1/8 tsp freshly ground pepper

Directions

1. Preheat oven to 350°F. Line a rimmed baking sheet with nonstick foil.
2. Cut turkey breasts in half to make four single breasts. Working with one breast at a time, place turkey, smooth side down, between two sheets of plastic wrap. Using a flat meat pounder or heavy saucepan, gently pound turkey to a thickness of 1/4 inch.
3. Sprinkle turkey breasts with 1/2 tsp pepper and salt. Place 5 sage leaves and 2 slices of prosciutto on top of each turkey breast. Beginning with short edge, roll up each turkey breast jelly-roll fashion into a roll; secure with toothpicks.
4. Heat 1 tbsp oil in a large nonstick frypan over medium heat. Add rolls in batches and brown on all sides, adding remaining oil as necessary. Transfer rolls to prepared pan.
5. Bake, uncovered, for 45 – 50 minutes or until a meat thermometer inserted into centre of roll registers 170 – 175°F.
6. Meanwhile, to prepare parsley wine sauce, set same frypan over medium heat. Add wine and bring to a boil, scraping to loosen browned bits. Reduce heat and simmer, stirring frequently, until liquid is reduced by half, about 5 minutes.
7. Stir in broth and bring to a boil. Reduce heat and simmer, stirring frequently, until liquid is reduced by half, about 10 minutes. Remove from heat. Add parsley, butter and 1/8 tsp pepper. Whisk until butter is melted; keep warm.
8. Let rolls stand for 5 minutes before slicing. Remove toothpicks from rolls. Slice rolls into medallions. Drizzle with parsley wine sauce.