Tangy Turkey Saute

Submitted 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!"

 

• Ready In: 30mins
• Ingredients: 10
• 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.

Reviews

[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. :)

 

[justcallmetoni]

So glad you found those cards because this was quick and delicious. I made this using chicken breasts rather than turkey (they were on sale) and used the Marsala option. The addition of the scallions and thyme made for a nice twist on the traditional recipe creating a nice contrast with the mushrooms. My fondness for strong flavors led me to season the flour with a light sprinkle of white pepper and a smidge of thyme which helped carry the flavors between the cutlets and the sauce. Thanks!!