Prep 5 mins
Cook 10 mins
Time might short by my desire to enjoy flavorful meals remains. This came about after looking at lots of recipes that sort of fit the bill, but not quite. It's a flash in the pan hit that is fast easy and light. (5 WW points)
- 9.85 ml olive oil
- 2 (226.79 g) turkey cutlets
- 14.79 ml whole wheat flour
- 1.23 ml garlic powder, to taste
- 1.23 ml black pepper, to taste
- 1 garlic clove, finely minced
- 59.14 ml onion, finely chopped
- 295.73 ml white mushrooms, sliced 1/4 inch thick
- 59.14 ml fat free chicken broth
- 2.46 ml thyme
- 2.46 ml Dijon mustard
- 4.92 ml Worcestershire sauce
- 59.14 ml evaporated skim milk
- Combine the flour, pepper and garlic powder in a plate or flat bowl. Lightly dredge the turkey cutlets in the flour. Reserve remaining unused flour for the gravy.
- Place olive oil in a hot nonstick skillet. Add the turkey cutlets and cook for two minutes on each side. Remove cutlets to a plate and cover to keep warm.
- Add the onions, garlic and mushrooms to the pan and cook over high heat for one minute.
- Reduce the temperature to medium. Add the broth, mustard, thyme and Worcestershire and a teaspoon of the left over flour from dredging. Stir cooking for just a minute. Add the milk and cook another minute. Return the cutlets to the pan and cook for two minutes until the sauce has begun to thicken just a bit.
- A word of caution: Although there is temptation to simmer longer, there is a chance the sauce will curdle. Please don't do that as it will diminish the appearance (but not the taste) of the final dish.