Sauteed Turkey Breast

By tisch3240

Makes 4 servings.

Per serving: 130 calories, 3 g total fat (0 g saturated fat), 2 g carbohydrate,
23 g protein, 0 g dietary fiber, 140 mg sodium.


1 lb. turkey breast cutlets
1/2 tsp. garlic powder
Salt and freshly ground pepper to taste
1 Tbsp. extra virgin olive oil
1/3 cup finely chopped mushroom caps
2 Tbsp. finely chopped shallots

1-2 Tbsp. freshly squeezed lemon juice
1 Tbsp. Worcestershire sauce
1 tsp. Dijon mustard
1 Tbsp. chopped fresh parsley
1 lemon, cut into 4 wedges
Directions

Sprinkle both sides of cutlets with garlic powder and rub in. Lightly salt and pepper.
Coat large skillet with oil and heat over medium heat for about 30 seconds. Place mushroom caps and shallots in skillet, sauté for about 1 minute, then push vegetables to side of skillet. Place turkey in skillet and sauté for 5-8 minutes on one side until browned; turn turkey and cook another 5-8 minutes, stirring vegetables until turkey is cooked through – no longer pink in the center.
Combine lemon juice, Worcestershire sauce and mustard in small bowl and mix well. Add to pan and cook over low heat until heated through – about 1 minute.
Top with a sprinkle of parsley, garnish with lemon wedges and serve.


Grocery list

Turkey breast cutlets
Garlic powder
Salt and pepper
Olive oil
Mushroom caps
Shallots
Lemon juice
Worcestershire sauce
Dijon mustard
Parsley
Lemon

You might also like

Spinach Salad with Mushrooms

Preventing Prostate Cancer

AICR Recipe Guidelines


Did You Know?

There are over 38,000 mushroom varieties today, but of those in the U.S. only about 250 are edible.

HOW YOU CAN HELP
We need your help to advance cancer research, reduce America's cancer risk, and assist cancer patients and survivors.

Ingredients

• 1 lb. turkey breast cutlets
• 1/2 tsp. garlic powder
• Salt and freshly ground pepper to taste
• 1 Tbsp. extra virgin olive oil
• 1/3 cup finely chopped mushroom caps
• 2 Tbsp. finely chopped shallots
• 1-2 Tbsp. freshly squeezed lemon juice
• 1 Tbsp. Worcestershire sauce
• 1 tsp. Dijon mustard
• 1 Tbsp. chopped fresh parsley
• 1 lemon, cut into 4 wedges

Details

Servings 4
Adapted from aicr.org

Preparation

Step 1

Sprinkle both sides of cutlets with garlic powder and rub in. Lightly salt and pepper.
Coat large skillet with oil and heat over medium heat for about 30 seconds. Place mushroom caps and shallots in skillet, sauté for about 1 minute, then push vegetables to side of skillet. Place turkey in skillet and sauté for 5-8 minutes on one side until browned; turn turkey and cook another 5-8 minutes, stirring vegetables until turkey is cooked through – no longer pink in the center.
Combine lemon juice, Worcestershire sauce and mustard in small bowl and mix well. Add to pan and cook over low heat until heated through – about 1 minute.
Top with a sprinkle of parsley, garnish with lemon wedges and serve.
Per serving: 130 calories, 3 g total fat (0 g saturated fat), 2 g carbohydrate,
23 g protein, 0 g dietary fiber, 140 mg sodium