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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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! 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.
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