Turkey in mixed mushroom sauce

4 Servings

Ingredients

Quantity Ingredient
1 pack Butterball Boneless Turkey Breast Cutlets
½ cup Chopped onion
1 cup Sliced fresh button mushrooms
1 cup Sliced fresh brown crimini* mushrooms
1 cup Sliced shiitaki* mushrooms
1 can Fat free chicken broth; (14 1/2 oz)
½ teaspoon Salt
⅛ teaspoon Thyme
2 tablespoons Cornstarch
1 teaspoon Sugar
1 tablespoon Green peppercorns
1 tablespoon Chopped parsley

Directions

*may substitute with fresh button mushrooms Spray skillet with nonstick cooking spray. Brown turkey breast cutlets on each side and remove from skillet. Spray skillet again if needed. Add mushrooms and onion. Saute until liquid from mushrooms has evaporated, about 3-5 minutes. Combine chicken broth and cornstarch. Add broth mixture, salt, thyme, sugar, parsley and peppercorns to mushrooms. Bring to a boil; stir until thickened. Return turkey to skillet. Cook in mushroom sauce until no longer pink, about 5 minutes over medium heat.

Makes 4 to 6 servings

Developed by Food Marketing Support Services, Inc. June 1995 Recipe by: Recipe by Cathy Luchetti's Hot Flash Cookbook

Posted to EAT-LF Digest by Roberta Banghart <bobbi744@...> on Jun 04, 1998

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