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