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Ingredients
- Liquid:
- For chicken and turkey cutlets, boneless pork chops and tenderloin, steaks, and burgers.
- 1/4 cup canned low-sodium chicken broth
- 1/4 cup full-bodied red wine
- Flavorings:
- 1/2 pound shiitake mushrooms, stems removed and discarded, caps sliced thin
- 2 tablespoons minced fresh parsley leaves
- Fat:
- 2 tablespoons fresh goat cheese
Preparation
Step 1
Measure the broth and wine in a measuring cup.
Put the mushrooms in an empty skillet; saute until wilted, 2 to 3 minutes.
Stir parsley and then goat cheese into the reduced liquid.