My husband, who’s a real red-meat man, loves this lighter version of classic beef Stroganoff. I like to serve traditional egg noodles on the side.
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt, divided
- 1/4 teaspoon plus 1/8 teaspoon pepper, divided
- 1 package (17.6 ounces) turkey breast cutlets
- 2 tablespoons butter, divided
- 2-1/2 cups quartered fresh mushrooms
- 1 large onion, chopped
- 3/4 cup reduced-sodium chicken broth
- 1/4 cup sherry or additional reduced-sodium chicken broth
- 1/2 cup reduced-fat sour cream
- 1-1/2 teaspoons minced fresh tarragon
- In a shallow bowl, mix flour and 1/4 teaspoon each salt and pepper. Dip cutlets in flour mixture to coat both sides; shake off excess.
- Place a large nonstick skillet coated with cooking spray over medium heat. In batches, cook turkey in 1 tablespoon butter 2-3 minutes on each side or until meat is no longer pink. Remove from pan; keep warm. Wipe pan clean if necessary.
- In same skillet, heat remaining butter over medium-high heat. Add mushrooms and onion; cook and stir until tender. Stir in broth and sherry. Bring to a boil; cook just until liquid is almost evaporated. Stir in sour cream, tarragon and the remaining salt and pepper; heat through (do not allow to boil). Serve with turkey. Yield: 4 servings.
Originally published as Light Turkey Cutlets Stroganoff in Healthy Cooking Annual Recipes Annual 2015, p145
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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