| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Chicken/tur, Main dishes, Eat-lf mail, Low fat | 4 | Servings | |
INGREDIENTS
| 1 1/2 | ts | Vegetable Oil, *Note |
| 7 | Ff Skinless Turkey Breast Cutlets, Butterball Brand | |
| Salt | ||
| Ground Pepper | ||
| 1 | c | Sliced Fresh Mushrooms, **Note |
| 1/4 | c | Sliced Green Onions, Tops Also |
| 1 | Clove Garlic, Minced | |
| 1/2 | c | Dry White Wine |
| 1 1/2 | tb | Cornstarch |
| 1 | c | Nonfat Chicken Broth |
INSTRUCTIONS
*NOTE: Original recipe used 1 T vegetable oil... I cut it back. **NOTE: I used brown mushrooms Heat oil in large skillet over med heat. Saute turkey cutlets 2 - 2 1/2 min on each side or until no longer pink and lightly browned. Season with salt and pepper to taste. Remove from skillet and set aside. Add mushrooms to skillet. Saute 1 min or until almost tender. Add green onions and garlic; saute 1 min more. Add wine to skillet. Stir together cornstarch and broth until smooth; add to vegetable-wine mixture. Bring to a boil, stirring frequently. Return turkey to skillet. Continue simmering until sauce is thickened and turkey is hot. Makes 4 servings. This was very good!! I did add salt at the table. Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com> NOTES : Cal 197.5, Fat 2.7g, Carb 4.7g, Fib 0.4g, Pro 32.5g, Sod 146mg, CFF 13.8%. Recipe by: Butterball wrapper Posted to Digest eat-lf.v097.n066 by Reggie Dwork <reggie@reggie.com> on Mar 11, 1997
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