Turkey Scaloppini with Peas and Saffron Cream Sauce
Sprinkle the turkey with salt and pepper. Melt 1/2 tablespoon of butter with 1 tablespoon of oil in a heavy large frying pan over high heat. Working in batches if necessary, add the turkey and saute until just cooked through and golden, about 45 to 60 seconds per side. Transfer the turkey to a platter and tent with foil to keep it warm. Repeat with the remaining turkey, adding more butter and oil to the pan as necessary.
Melt 1 tablespoon of butter and 1 tablespoon of oil in the same pan over high heat. Add the mushrooms and shallots. Sprinkle with salt and pepper, and saute until the mushrooms are golden brown, about 8 minutes. Add the wine, broth and saffron, and simmer until the liquid is reduced by half, about 5 minutes. Add the cream and boil until the sauce thickens slightly, stirring often, about 4 minutes. Add the peas and return the sauce to a simmer. Season the sauce, to taste, with salt and pepper.
Pour the sauce over the turkey and serve with lemon wedges.