Turkey in mixed mushroom sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Butterball Boneless Turkey Breast Cutlets |
| ½ | cup | Chopped onion |
| 1 | cup | Sliced fresh button mushrooms |
| 1 | cup | Sliced fresh brown crimini* mushrooms |
| 1 | cup | Sliced shiitaki* mushrooms |
| 1 | can | Fat free chicken broth; (14 1/2 oz) |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Thyme |
| 2 | tablespoons | Cornstarch |
| 1 | teaspoon | Sugar |
| 1 | tablespoon | Green peppercorns |
| 1 | tablespoon | Chopped parsley |
Directions
*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
Developed by Food Marketing Support Services, Inc. June 1995 Recipe by: Recipe by Cathy Luchetti's Hot Flash Cookbook
Posted to EAT-LF Digest by Roberta Banghart <bobbi744@...> on Jun 04, 1998