| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Turkey | 4 | Servings | |
INGREDIENTS
| 1 | lb | Turkey cutlets; pounded |
| 1 | tb | All-purpose flour |
| Salt | ||
| 1/4 | ts | Freshly ground pepper |
| 3 | ts | Olive oil; divided |
| 8 | oz | White mushrooms; sliced |
| 4 | oz | Shiitake mushrooms; sliced |
| 1/2 | c | Finely chopped onion |
| 1/4 | ts | Thyme |
| 1/2 | c | Fat-free chicken broth |
| 1/3 | c | Marsala wine |
| 1 | tb | Chopped fresh parsley |
INSTRUCTIONS
1. Cut cutlets crosswise into thirds. Combine flour, 1/2 teaspoon salt and the pepper in shallow dish; lightly coat both sides of turkey. 2. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat. Add turkey and cook, just until golden brown on both sides, 3 to 4 minutes. Transfer to platter; keep warm. 3. Add mushrooms, onion, thyme, remaining 1 teaspoon oil and 1/4 teaspoon salt to skillet. Cook, stirring, until mushrooms are brown and onion is tender, 5 minutes. Add broth and wine. Boil 1 minute. Return turkey to skillet. Sprinkle with parsley. Notes: Adding wine to low-fat dishes is a culinary trick the pros use. As the alcohol cooks off, it intensifies the flavor of the other ingredients. Prep time: 15 minutes Cooking time: 10 minutes Degree of difficulty: Easy Low-fat Low-calorie PER SERVING Calories 230 Total Fat 5 g Saturated Fat 1 g Cholesterol 70 mg Sodium 619 mg Carbohydrates 11 g Protein 30 g Sent: Thursday, March 26, 1998 6:15 AM (C) Copyright 1998, Meredith Corporation, All Rights Reserved. MC formatted using MC Buster 2.0d & SNT on 4/26/98 By LHJrecipe recipe mailing list [LHJRECIPE@MEDIA.TEAMNET.NET] on Thursday, March 26, 1998 6:15 AM Recipe by: LHJ ONLINE http://www.lhj.com Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 26, 1998
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