Light Turkey Cutlets Stroganoff

Name: Light Turkey Cutlets Stroganoff
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings.
Ingredients: 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

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. —Donna Lindecamp, Morganton, North Carolina

Ingredients

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

Directions

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 until meat is no longer pink, 2-3 minutes on each side. 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.

Nutrition Facts

1 serving: 290 calories, 9g fat (5g saturated fat), 102mg cholesterol, 493mg sodium, 12g carbohydrate (5g sugars, 1g fiber), 36g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fat, 1/2 starch.

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