Garlic-Mushroom Turkey Slices Recipe
Garlic-Mushroom Turkey Slices Recipe photo by Taste of Home
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Garlic-Mushroom Turkey Slices Recipe

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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.”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 each: 218 calories, 4g fat (1g saturated fat), 77mg cholesterol, 440mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 34g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch, 1/2 fat.


  1. 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.
  2. 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.
  3. 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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dilbert098 User ID: 3743376 255827
Reviewed Oct. 23, 2016

"This is delicious and tastes better left-over. quick, health and full of flavour. Will add it to our rotation."

Grammy Debbie User ID: 30612 253461
Reviewed Aug. 31, 2016

"Delicious, quick and easy--met all our requirements for a weeknight supper that could be prepared after we got home from work. I used baby portabella mushrooms and we loved how moist and tasty the cutlets turned out, especially when topped with the yummy mushrooms and sauce."

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