Turkey Paillards with Mission Fig

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 minutes, until softened.  Add the capers and the figs and warm them through.

Pour the wine and broth into the skillet and bring to a gentle boil.  Nestle the turkey paillards amongst the figs in the sauce, cover and reduce to a simmer.

Cook just until the turkey is cooked through, about another 5-8 minutes.

Serves 4. Here, I served the turkey and figs with an Israeli Couscous.