Chef Feker prepares Turkey scallopini with sauteed exotic mushrooms and Marsala wine reduction. TURKEY SCALLOPINI WITH SAUTEED EXOTIC MUSHROOMSAND MARSALA WINE REDUCTION Serves 6 Ingredients • 6, 6-oz turkey tenderloin pounded to even out the thickness • 1 Cup of flour for dusting • 16 oz of crimini, white and portobello mushrooms, or your favorite mushrooms of choice • 2 oz chopped parsley, Italian flat leaf preferred • 1 teaspoon of fresh thyme chopped fine • 1 cup Marsala wine (dry) • 1 Cup of chicken stock • 2 tbsp chilled butter, cut in small pieces • 4 oz olive oil • 1 tbsp Worcestershire sauce • Salt and white pepper · Directions 1. Season turkey with salt and pepper and then dredge in flour. 2. In a large sauté pan, heat oil and brown chicken in oil/if more oil is needed add to pan, as you will be reducing later .3. Remove all seared pieces of turkey and set aside; add mushrooms, parsley and thyme. Sauté for 1 minute. 4. Return turkey back to the sauté pan then add the Worcestershire and Marsala, then increase heat to high. Add the chicken stock, bring to a boil, and then reduce temperature to medium. 5. Allow liquid to reduce by half. Once liquid has reduced by half and your chicken is done, season with salt and pepper to your liking. 6. Remove turkey and let rest on a platter. 7. Meanwhile, whisk in butter one piece at a time to form a smooth emulsion/consistency. 8. Top the turkey with your magnificent creation/sauce and serve and get Fekerized.