1/2 Photos of Rosemary Turkey With Mushrooms
Petite Mommy's Note:
A wonderful dish with only 1 gram of saturated fat. This is an excellent meal that you will feel good about serving! Keeping those bodies healthy! (Recipe courtesy of American Heart Association Delicious Decision.org website)
My Private Note
Units: US | Metric
- 1 lb turkey breast tenderloin, slices all visible fat removed
- 1/2 cup low sodium chicken broth
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- vegetable oil cooking spray
- 2 tablespoons balsamic vinegar
- 1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
- 8 ounces chanterelle mushrooms or 8 ounces button mushrooms, cleaned, trimmed and sliced
- 1/4 cup chopped shallots or 1/4 cup onion
- 1Rinse turkey and pat dry. Set aside.
- 2In a small bowl, stir together broth, cornstarch, salt and pepper. Set aside.
- 3Spray a large skillet with vegetable oil. Place over medium-high heat. Add half the turkey to hot skillet. Cook about 2 minutes on each side, or until turkey is tender.
- 4and no longer pink. Repeat with remaining turkey.
- 5Remove skillet from heat; remove turkey from skillet and keep warm. Add vinegar and rosemary to skillet, stirring to scrape up brown bits from bottom of pan.
- 6Return skillet to heat and add mushrooms and shallots or onion. Over medium heat, cook and stir until mushrooms are tender, about 5 minutes. Stir broth mixture and.
- 7add to skillet. Cook and stir until thickened and bubbly, about 3 minutes. Cook 2 minutes more, stirring constantly. Serve sauce with turkey.
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Nutritional Facts for Rosemary Turkey With Mushrooms
Serving Size: 1 (245 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 194.6
- Calories from Fat 11
- Total Fat 1.2 g
- Saturated Fat 0.4 g
- Cholesterol 93.8 mg
- Sodium 184.9 mg
- Total Carbohydrate 5.2 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 38.3 g