• 1 pound turkey tenderloin, or 2-inch round portion of breast meat.
• Flour for dredging
• Salt to taste
• Freshly ground black pepper
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1/4 red onion, cut in 1/4-inch strips

• 1/2 each red, yellow and green pepper, cut in 1/4 inch strips
• 2 cups Chicken Stock
• 1/3 cup dry, white wine
• 1/2 cup heavy (whipping) cream
• 2 teaspoons dijon-style mustard
• 1 teaspoon chopped fresh thyme
• 1/3 cup coarsely chopped toasted hazelnuts

In a 10 to 12 inch skillet, heat butter and oil over medium high heat. Saute turkey pieces on both sides until they are golden and the meat turns an opaque white color, about one minute per side. Do not overcook or meat will be tough. Remove to a plate, and keep warm.

Add onion and colored peppers to the same skillet and toss for about 2 to three minutes, adding more oil if necessary, just until partially cooked. Remove to a plate and keep warm

Increase heat to high and add chicken stock and wine to skillet. Cook until liquid is reduced by half. Add cream and, again, reduce by half. Total reduction time should be about five minutes. Whisk in mustard and thyme and continue cooking for several minutes. Stir in hazelnuts.

TO SERVE: Place about three to four turkey slices on a place, spoon onion and peppers on the side and drizzle with several tablespoons of the sauce.