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Title: Turkey Cutlets in Mushroom Wine Sauce Categories: Chicken/tur, Main dishes, Eat-lf mail, Low fat Yield: 4 Servings 1 1/2 ts Vegetable Oil, *Note 7 Ff Skinless Turkey Breast -Cutlets, Butterball Brand Salt Ground Pepper 1 c Sliced Fresh Mushrooms, -**Note 1/4 c Sliced Green Onions, Tops -Also 1 Clove Garlic, Minced 1/2 c Dry White Wine 1 1/2 tb Cornstarch 1 c Nonfat Chicken Broth *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 - 2 1/2 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 NOTES : Cal 197.5, Fat 2.7g, Carb 4.7g, Fib 0.4g, Pro 32.5g, Sod 146mg, CFF 13.8%. Recipe by: Butterball wrapper Posted to Digest eat-lf.v097.n066 by Reggie Dwork |