Recipe by Shelby Jo
This is from a recipe card collection called Healthy Meals in Minutes. I got a huge box of these cards at a garage sale dirt cheap, so I'm sorting through the good looking ones to post on here for safe keeping!
Top Review by teresas
This is really good. The only reason this is a 4 star and not a 5 is we didn't taste the tang. The flavors blended well together and the sauce was very tasty but not tangy. Not sure were that was suppose to come from. I did make this using pheasant (bone in) so I cooked it for about 20 minutes during step 1 by adding half of the sauce mixture to keep it moist. I did cut the recipe in half to feed just the two of us but used the full amount of sauce. Overall a very yummy dish. Thanks for posting. :)
- 1⁄4 cup all-purpose flour
- 8 turkey breast cutlets, pounded 1/4 inch thick (about 2 ounces each)
- 1 1⁄2 tablespoons olive oil, divided
- 2 cups sliced mushrooms
- 1⁄2 cup sliced green onion
- 1 garlic clove, minced
- 1⁄8 teaspoon dried thyme
- 1⁄2 cup marsala wine or 1⁄4 cup fresh lemon juice
- 1⁄4 cup chicken broth
- 1 tablespoon fresh parsley, topped
Directions See How It's Made
- Dredge cutlets in flour; shake off excess. In a large nonstick skillet, heat 1 tablespoon of oil over medium-high heat. Cook the cutlets until golden and cooked through, turning once, about 2 minutes 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 minutes. Stir in wine, broth, and any accumulated juices from the plate. Increase heat to high; bring to a boil. Cook until slightly thickened, about 3 minutes.
- Remove from heat; stir in parsley. return cutlets to skillet. Spoon sauce over top. Serve.