Tangy Turkey Saute

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!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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

1. 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.
2. 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.
3. Remove from heat; stir in parsley. return cutlets to skillet. Spoon sauce over top. Serve.