Turkey Paillards with Mission Fig

Turkey medallions (or as they are called pail lards in French) are wonderful palates for flavor.  Here we add Mission Fig and capers for a sweet and sour harmony note,
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 breast(s) into about 8 medallions (paillards). Season evenly 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 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 medallions amongst the figs in the sauce, cover and reduce to a simmer. Cook just until the turkey is cooked through, about another 10 minutes.

Serves 4.

Mission Figs.