Rosemary Turkey With Mushrooms
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)
- Ready In:
- 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
- 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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