| 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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