Says Rick Fleishman from Beverly Hills, California, “Even my 17-year-old likes this turkey dish, and she’s a picky eater! There’s a minimum of fat, and it’s delicious and inexpensive for weeknight dining.”
- 1/2 cup all-purpose flour
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 3/4 teaspoon salt, divided
- 1/4 teaspoon pepper, divided
- 1 tablespoon olive oil
- 1 package (17.6 ounces) turkey breast cutlets
- 1/2 pound sliced fresh mushrooms
- 3/4 cup reduced-sodium chicken broth
- 1/4 cup dry white wine or additional broth
- 2 garlic cloves, minced
- In a large shallow dish, mix flour, oregano, paprika, 1/2 teaspoon salt and 1/8 teaspoon pepper. Dip cutlets in flour mixture to coat both sides; shake off excess.
- In a large nonstick skillet, heat oil over medium heat. In batches, add turkey and cook 1-2 minutes on each side or until no longer pink; remove from pan.
- Add remaining ingredients to skillet; stir in the remaining salt and pepper. Cook, uncovered, 4-6 minutes or until mushrooms are tender, stirring occasionally. Return turkey to pan; heat through, turning to coat. Yield: 4 servings.
Originally published as Garlic-Mushroom Turkey Slices in Light & Tasty April/May 2007, p7
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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