Rosemary Turkey With Mushrooms
photo by Srt
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
3
ingredients
- 453.59 g turkey breast tenderloin, slices all visible fat removed
- 118.29 ml low sodium chicken broth
- 14.79 ml cornstarch
- 0.61 ml salt
- 0.61 ml black pepper
- vegetable oil cooking spray
- 29.58 ml balsamic vinegar
- 4.92 ml snipped fresh rosemary or 1.23 ml dried rosemary, crushed
- 226.79 g chanterelle mushrooms or 226.79 g button mushrooms, cleaned, trimmed and sliced
- 59.14 ml chopped shallots or 59.14 ml onion
directions
- Rinse turkey and pat dry. Set aside.
- In a small bowl, stir together broth, cornstarch, salt and pepper. Set aside.
- Spray 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.
- and no longer pink. Repeat with remaining turkey.
- Remove 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.
- Return 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.
- add 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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