Garlic-Mushroom Turkey Slices

Name: Garlic-Mushroom Turkey Slices
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 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

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 a weeknight dinner. —Rick Fleishman, Beverly Hills, California

Ingredients

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

Directions

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.

Nutrition Facts

1 serving: 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.

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Reviews

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Average Rating:

dilbert098

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

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.