Turkey Paillard with Cremini Mushrooms

Ingredients

• 1 lb (450 g) turkey breast scaloppini – about ¼” thick (4 pieces)
• Salt
• freshly cracked black pepper
• Flour for dredging
• 1 tsp (5 mL) fresh chopped sage
• 2 tbsp (30 mL) butter, divided
• 1 tbsp (15 mL) olive oil
• 2 tsp (10 mL) Worcestershire sauce
• 1 shallot, finely chopped
• 1/3 cup (75 mL) dry vermouth
• 4 cremini mushrooms, thinly sliced
• ¾ cup (175 mL) turkey stock
• 3 whole prunes, pitted and finely chopped
• 1 tsp (5 mL) Dijon mustard
• Sage leaves for garnish (optional)