One large minced shallot

Instructions

1. 1

   In a shallow pan, combine flour, five-spice powder, salt, black pepper and cayenne pepper. Coat turkey with

2. 2

   flour mixture.

3. 3

   In a large non-stick skillet, heat 1 -teaspoon oil over medium-high heat. Add half the turkey and cook one to

4. 4

   tow minutes per side or until golden outside and no longer pink inside. Transfer to plate; cover with foil to

5. 5

   keep warm. Cook remaining turkey in another 1-teaspoon oil; add to first batch. Reduce heat to medium; add

6. 6

   remaining oil to skillet. Add shallot and cook one to two minutes or until softened, stirring constantly. Add

7. 7

   cider or juice and mustard. Bring to a oil, scraping up browned bits. Cook four minutes or until liquid is re-

8. 8

   duced by half. Stir in accumulated juices from turkey. Arrange turkey on plates, spoon sauce over and serve