Turkey Cutlets with Sun-Dried Tomatoes

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Turkey Cutlets with Sun-Dried Tomatoes Ingredients

1 Pound TURKEY BREAST CUTLETS	1 Can (4 ounces) sliced mushrooms, well drained
1/4 Teaspoon white pepper	1/4 Cup green onion thinly sliced
1/4 Cup sun-dried tomatoes with oil drained and sliced, 2 T. oil reserved	1/4 Cup dry white wine

Instructions for Turkey Cutlets with Sun-Dried Tomatoes

1. Sprinkle each turkey cutlet with pepper. In large, non-stick skillet, over medium-high heat, saute turkey in 1 tablespoon reserved oil from tomatoes, for 2 to 3 minutes per side or until turkey is no longer pink in center. Transfer turkey to platter and keep warm.
2. In same skillet, saute mushrooms and onions for 1 to 3 minutes in remaining 1 tablespoon oil. Add wine and tomatoes; simmer 1 to 3 minutes or until heated throughout.
3. To serve, spoon sauce over cutlets.

Main Ingredient: TurkeyCuisine: American

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