If you need to get supper on the table in 15 minutes, look no further. The key here is to not overcook the turkey.
2 tbs. garlic-infused olive oil
3 1/2 cups chestnut mushrooms, sliced
1 small bunch chives, snipped
4 turkey escallops
1/2 cup dry white wine or vermouth
Pour the oil into a large skillet and add the mushrooms. Cook over a medium heat until they soften, adding half the chives midway through. Using a slotted spoon, remove while leaving the pan juices.
Season the escallops well and add to the pan. Cook for 3 minutes, then add the wine or vermouth. Allow to bubble for another 2-3 minutes, then transfer to two warmed plates. Tip the mushroom back into the skillet to warm up and spoon them over the turkey. Scatter over the remaining chives.