Tangy Turkey Saute

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/4 cup all-purpose flour
• 8 turkey breast cutlets, pounded 1/4 inch thick (about 2 ounces each)
• 1 1/2 tablespoons olive oil, divided
• 2 cups sliced mushrooms
• 1/2 cup sliced green onion
• 1 garlic clove, minced
• 1/8 teaspoon dried thyme
• 1/2 cup marsala wine or 1/4 cup fresh lemon juice
• 1/4 cup chicken broth
• 1 tablespoon fresh parsley, topped

Recipe

• 1 dredge cutlets in flour; shake off excess. in a large nonstick skillet, heat 1 tablespoon of oil over medium-high heat. cook the cutlets until golden and cooked through, turning once, about 2 minutes per side. place on a plate and cover to keep warm.
• 2 heat remaining oil in same skillet. add mushrooms, green onion, garlic, and thyme. cook, stirring for 3 minutes. stir in wine, broth, and any accumulated juices from the plate. increase heat to high; bring to a boil. cook until slightly thickened, about 3 minutes.
• 3 remove from heat; stir in parsley. return cutlets to skillet. spoon sauce over top. serve.