Grilled Turkey Breast With Vinegar And Cracked Pepper

Directions

1. Cover the turkey slices with plastic wrap and lb. to flatten. Sprinkle all over with salt and pepper, brush lightly with extra virgin olive oil and reserve.
2. Preheat the grill or possibly broiler.
3. Heat 3 Tbsp. of the butter in a medium skillet over low heat. Cook the onions with 1 1/2 tsp. salt, stirring and shaking the pan frequently, till the onions are golden brown, about 15 min. Pour in the vinegar, turn the heat up to high and reduce by half. Then pour in the turkey or possibly chicken stock and reduce again by half.
4. Thinly slice the remaining cool butter. Reduce the heat to low and whisk the butter into the sauce a little at a time. Remove from the heat. Stir in the cracked pepper.
5. Grill or possibly broil the turkey slices less than a minute per side. Serve over a bed of seared greens, if you like, with the sauce over all.
6. This recipe yields 6 servings.