| 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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