In a large skillet over med-high heat add canola oil. Sprinkle turkey breast scallopini with salt and pepper and dredge in flour. Add to hot pan and fry, 1-2 minutes per side, depending on thickness, until cooked. Remove to a plate and cover with foil to keep warm.
Clean out the skillet with a paper towel. Return to med-high heat and add pancetta. Cook until brown and crisp. Add mushrooms and sauté until fully cooked, about 8-10 minutes.
Add artichokes, capers and garlic and cook, stirring for 1 minute.
Add Madeira and lemon juice, bring to a boil and cook 1 minute. Add cream and cook one minute. Add cornstarch to a bit of poultry stock until smooth. Add to pan with remaining stock. Cook 1 minute.
Add cooked turkey back to pan and warm through. Season with salt and pepper if needed. Sprinkle with fresh parsley to serve.
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