Figs and capers are a great way to bring out the flavor of Turkey. You could use chicken for this dish as well, but I think we don't eat enough turkey, which in my opinion has a deeper, richer flavor than chicken. 1-1/4 to 1-1/2 lb boneless turkey breast(s), enough for four servings 1/4 tsp cumin powder 1/4 tsp coriander powder 1 Tbsp butter plus 1 Tbsp olive oil 1 shallot, minced 1 Tbsp capers 10-12 small mission figs, sliced in half lengthwise 1/4 cup dry white wine 1/4 cup chicken broth Slice the turkey breasts into about 8 medallions (paillards). Pound them slightly to make them an even thickness of about 1/2 inch. Season each side with the cumin and the coriander, and salt and pepper to taste. Melt the butter in the olive oil in a wide skillet. Brown the turkey pillars on both sides over medium-high heat and then set aside on a plate, covered to keep warm. Add a dash more butter and oil if necessary to the pan. Add the shallot and cook for about 2-3 minut...