Turkey cutlets in mushroom wine sauce <r t>

4 Servings

Ingredients

Quantity Ingredient
1½ teaspoon Vegetable Oil, *Note
7 Ff Skinless Turkey Breast Cutlets, Butterball Brand
Salt
Ground Pepper
1 cup Sliced Fresh Mushrooms, **Note
¼ cup Sliced Green Onions, Tops Also
1 Clove Garlic, Minced
½ cup Dry White Wine
1½ tablespoon Cornstarch
1 cup Nonfat Chicken Broth

Directions

*NOTE: Original recipe used 1 T vegetable oil... I cut it back.

**NOTE: I used brown mushrooms

Heat oil in large skillet over med heat. Saute turkey cutlets 2 - 2½ min on each side or until no longer pink and lightly browned. Season with salt and pepper to taste. Remove from skillet and set aside. Add mushrooms to skillet. Saute 1 min or until almost tender. Add green onions and garlic; saute 1 min more. Add wine to skillet. Stir together cornstarch and broth until smooth; add to vegetable-wine mixture. Bring to a boil, stirring frequently. Return turkey to skillet. Continue simmering until sauce is thickened and turkey is hot.

Makes 4 servings.

This was very good!! I did add salt at the table.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>

NOTES : Cal 197½, Fat 2.7g, Carb 4.7g, Fib 0.4g, Pro 32.5g, Sod 146mg, CFF 13⅘%.

Recipe by: Butterball wrapper Posted to Digest eat-lf.v097.n066 by Reggie Dwork <reggie@...> on Mar 11, 1997

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