Instructions: 1. Melt 1 1/2 tablespoons of the butter together with 1/2 tablespoon of the oil in a large cast-iron skillet over medium heat. Add the shallot and mushrooms and cook for 2 to 3 minutes, or until tender. Season with salt and pepper and remove to a side dish.

2. Season the turkey with salt and pepper and dredge lightly in flour, shaking off the excess. Add the remaining 1 1/2 tablespoons butter and 1/2 tablespoon oil to the skillet. When hot, add the scaloppine and saute quickly until nicely browned on both sides. Add the tomato and a little stock or bouillon and simmer, covered, for 5 minutes. With a slotted spoon, transfer the turkey to a side dish. Add the mushroom mixture to the skillet together with the tarragon, lemon zest, lemon juice, and remaining stock or bouillon and simmer until most of the liquid has evaporated. Add the optional cream, season with salt and pepper, and spoon the sauce over the turkey. Serve hot.

Tip: Fresh chanterelles are one of our few truly wild mushrooms that are now available commercially. While they are abundant in the Northwest during the fall, they are often hard to find and very expensive elsewhere. So be sure to be spontaneous and use them only when you see them very fresh. Good chanterelles should be firm and moist, not dry or mushy and broken. Never soak the mushrooms; simply rinse them briefly and trim off just the stem ends. The rest of the mushroom, including the stem, can be chopped and used in many delicious preparations.

Serves 4

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