Sauteed Turkey with Prosciutto, Sage And Chanterelles

2 pounds turkey breasts, cut into ½-inch-thick slices

Sea salt and ground black pepper

2 tablespoons sunflower oil

2 medium yellow onions, julienned

3 cups sliced chanterelle mushrooms (or other mushrooms)

2 tablespoons unsalted butter, softened

2 tablespoons white wine

4 sprigs fresh sage

1 cup thinly sliced prosciutto or dried ham

Season the turkey on one side with salt and pepper.

In a large saute pan over high, heat the oil. Add the turkey and saute until lightly browned on the first side, about 3 minutes. Turn the turkey slices and cook 1 minute more. Transfer to a platter to rest.

Return the pan to the heat. Add the onions, mushrooms and butter. Cook until the onions just begin to brown, about 5 minutes. Add the wine to deglaze the pan, scraping to loosen any stuck bits. Add the sage and prosciutto and cook for 2 minutes. Season with salt.

Divide the turkey slices among 4 warmed plates. Top each with the onions, mushrooms and prosciutto and serve immediately.

Serves four.

Cook's note: "This dish is a quick alternative to a whole roasted bird," Eric Skokan writes in his new cookbook, "Farm, Fork, Food." "The slices of breast cook up quickly and stay very tender. I love to feature our heritage turkeys and our handmade dried hams this way."

Nutrition values per serving: 510 calories, 21 g fat (7 g saturated), 180 mg cholesterol, 10 g carbohydrates, 3 g fiber. 3 g sugar, 67 g protein, 1640 mg sodium.

Adapted from "Farm, Fork, Food" by Eric Skokan (Kyle Books, 2014)