Instructions: In a shallow pan, combine flour, thyme, marjoram, 1/2 tsp salt, 1/2 tsp pepper and cayenne, Dredge turkey lightly in flour mixture. Discard any remaining flour mixture.

In a large skillet, heat 1 tsp oil over med-high heat. Add half the turkey and cook until golden outside and no longer pink inside, 1 - 2 min per side. Transfer to a plate and tent with foil to keep warm. Saute remaining turkey in another 1 tsp oil; add to previous batch.

Add remaining 1 tsp oil to the skillet. Add shallot and cook, stirring, until softened, about 1 min. Add cider (or juice) and mustard. Bring to a boil, scraping up any browned bits. Cook until liquid is reduced by half, about 4 min. Stir in any accumulated juices from the turkey. Season with salt and pepper.

Arrange turkey on plate and spoon sauce over. Serve immediately.

Makes 4 servings

NOTES : This was very good!! Quite tasty and very quick to put together.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.