This is a wonderful recipe that is good for about four people. It only takes about 20 minutes of prep work and 18 minutes to cook. You will need,

• 1 1/4 pounds of thin, boneless skinless turkey breasts, cut them in half cross-ways.
• 1/4 cup all purpose flour
• 1/4 tsp salt
• 1/4 tsp black pepper
• 3/4 tsp dried thyme
• 3/4 tsp dried marjoram
• 2 tblsp extra-virgin olive oil
• 1 tblsp unsalted butter
• 2 Braeburn apples, cored, peeled and chopped
• 2 large shallots, pealed and chopped
• 3 cloves of chopped garlic
• 1 cup chicken broth
• 1/2 cup white wine
• 1/4 cup heavy cream
• 1 tblsp dijon mustard
• 1 1/2 tsp curry powder

Start by taking your halved turkey breasts and dredge them in the flour. Season them with salt, pepper and then 1/2 tsp each of the thyme and marjoram. Using a large skillet heat 1 tblsp of the olive oil and the butter over a medium to high heat. Once the pan is hot, add in the turkey. Cook in batches for 3 minutes turning only once. Be sure to cook the turkey through, if it’s not done in the 3 minutes cook a little longer until the turkey is fully coked. Remove the cooked turkey to a plate and cover to keep it warm.

Add in the remaining 1 tblsp of olive oil to the pan. Stir in the apples, shallots and garlic and saute for 2 minutes, occasionally stirring. Then, add in the broth, wine, cream, mustard, curry and the remaining thyme and marjoram. Simmer for 10 minutes over a medium to low heat stirring occasionally. Plate the turkey then add the apple shallot sauce and serve.