Turkey Saute

By rossboys

Ingredients

• 1/4 cup all-purpose flour
• 8 turkey breast cutlets (about 2 oz ea), pounded 1/4" thick
• 1-1/2 tbsp olive oil, divided
• 2 cups sliced mushrooms
• 1/2 cup sliced green onion
• 1 clove garlic, minced
• 1/8 tsp dried thyme
• 1/2 cup Marsala wine or 1/4 cup fresh lemon juice
• 1/4 cup reduced-sodium chicken broth
• 1 tbsp chopped fresh parsley

Preparation

Step 1

Place flour on a sheet of waxed paper. Dredge cutlets in flour, turning to coat; shake off excess. In a large nonstick skillet, heat 1 tbsp of oil over med-high heat. Cook the cutlets until golden and cooked through, turning once, about 2 min per side. Place on a plate and cover to keep warm.

Heat remaining oil in same skillet. Add mushrooms, green onion, garlic, and thyme. Cook, stirring, for 3 min. Stir in wine, broth, and any accumulating juices from plate. Increase heat to high; bring to a boil. Cook until slightly thickened, about 3 min.

Remove from heat; stir in parsley. Return cutlets to skillet. Spoon sauce over. Garnish with thyme sprigs and serve.