| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Bobbie not, Main dishes, Mushrooms, Sauces, Turkey |
4 |
Servings |
INGREDIENTS
| 1 |
pk |
Butterball Boneless Turkey Breast Cutlets |
| 1/2 |
c |
Chopped onion |
| 1 |
c |
Sliced fresh button mushrooms |
| 1 |
c |
Sliced fresh brown crimini* mushrooms |
| 1 |
c |
Sliced shiitaki* mushrooms |
| 1 |
cn |
Fat free chicken broth; (14 1/2 oz) |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Thyme |
| 2 |
tb |
Cornstarch |
| 1 |
ts |
Sugar |
| 1 |
tb |
Green peppercorns |
| 1 |
tb |
Chopped parsley |
INSTRUCTIONS
*may substitute with fresh button mushrooms Spray skillet with nonstick
cooking spray. Brown turkey breast cutlets on each side and remove from
skillet. Spray skillet again if needed. Add mushrooms and onion. Saute
until liquid from mushrooms has evaporated, about 3-5 minutes. Combine
chicken broth and cornstarch. Add broth mixture, salt, thyme, sugar,
parsley and peppercorns to mushrooms. Bring to a boil; stir until
thickened. Return turkey to skillet. Cook in mushroom sauce until no longer
pink, about 5 minutes over medium heat.
Makes 4 to 6 servings
http://www.butterball.com/butterball/mushroom.html
Developed by Food Marketing Support Services, Inc. June 1995
Recipe by: http://www.butterball.com Recipe by Cathy Luchetti's Hot Flash
Cookbook
Posted to EAT-LF Digest by Roberta Banghart <bobbi744@acd.net> on Jun 04,
1998
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”