Peppery Turkey Scaloppini

Ingredients

• 1 tablespoon olive oil
• 5 tablespoons unsalted butter
• 1 medium onion
• chopped
• Four 6-ounce turkey cutlets
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup chicken broth
• 3 tablespoons red wine vinegar

Instructions

1. Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat.
2. Add the onion and cook, stirring occasionally, for 3 to 5 minutes, or until softened.
3. Push the onion to the side of the pan and add 1 more tablespoon of the butter.
4. Season the turkey with the salt and 1/2 teaspoon of the pepper and add to the pan.
5. Turn the heat up to medium-high and cook the turkey until browned on both sides, about 4 minutes total.
6. Transfer the turkey to a platter and cover loosely with aluminum foil.
7. Add the chicken broth, vinegar, and the remaining 1/2 teaspoon pepper to the pan with the onion.
8. Turn the heat up to high and simmer until the liquid is reduced by half, 5 to 7 minutes.
9. Reduce the heat to medium and whisk in the remaining 2 tablespoons butter, 1 tablespoon at a time.
10. Return the turkey, along with any accumulated juices, to the skillet and cook, turning occasionally, until cooked through, about 1 minute.
11. If you can adjust your pepper mill, the more coarsely ground the pepper, the better for this sauce.