Creamy Italian Turkey Fillets With Mushrooms |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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In Italy, turkey is often prepared as you would with a chicken breast fillet. Since it's so low in fat, it dries out very quickly. This fast cooking method and creamy sauce produces a nice and easy little dinner. Come to think of it, bet the sauce would be nice on left-over roast turkey. Can't remember where this came from, so let's pretend I made it up. Update 4/14/10: Just made the sauce with low-fat cream cheese and it was every bit as good as with regular, so I'm changing the recipe. Who needs the extra calories? I recommend doubling the sauce, at least the cream cheese and milk. And it's lovely on chicken fillets as well. Ingredients:
1 lb turkey fillet |
2 tablespoons olive oil |
1/2 lb mushroom, sliced |
1 scallion, sliced fine (green onion) |
4 ounces low-fat cream cheese, cubed |
3 tablespoons low-fat milk |
seasoning salt |
Directions:
1. Heat the olive oil in a non-stick skillet over medium-high heat.
2. Saute each turkey fillet BRIEFLY on each side until just cooked through.
3. Cooking time should be under 2 min per side, depending on the size of fillet.
4. As each fillet is ready, remove to a service plate, cover & keep warm.
5. Add mushrooms & scallion to pan.
6. Saute, stirring, for 2-3 minute until mushrooms are golden.
7. Add cream cheese & milk, stirring until creamy & heated through.
8. Season with seasoned salt to taste & spoon over fillets.
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