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Name: Turkey Cutlets in Mushroom Wine Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 1/2 teaspoons Vegetable Oil Note *; 7 Skinless Turkey Breasts; Salt to taste; Ground pepper to taste; 1 cup Fresh Mushrooms Sliced; 1/4 cup Green Onions Tops, Sliced; 1 clove Garlic minced; 1/2 cup Dry white wine; 1 1/2 tablespoons Cornstarch; 1 cup Nonfat Chicken Broth

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INGREDIENTS

1 1/2 teaspoons Vegetable Oil ; Note *
7 Skinless Turkey Breasts
Salt ; to taste
Ground pepper ; to taste
1 cup Fresh Mushrooms ; Sliced
1/4 cup Green Onions ; Tops, Sliced
1 clove Garlic ; minced
1/2 cup Dry white wine
1 1/2 tablespoons Cornstarch
1 cup Nonfat Chicken Broth

Servings

INSTRUCTIONS

*NOTE: Original recipe used 1 T vegetable oil... I cut it back. **NOTE: I used brown mushrooms Heat oil in large skillet over med heat. Saute turkey cutlets 2 - 2 1/2 min on each side or until no longer pink and lightly browned. Season with salt and pepper to taste. Remove from skillet and set aside. Add mushrooms to skillet. Saute 1 min or until almost tender. Add green onions and garlic; saute 1 min more. Add wine to skillet. Stir together cornstarch and broth until smooth; add to vegetable-wine mixture. Bring to a boil, stirring frequently. Return turkey to skillet. Continue simmering until sauce is thickened and turkey is hot. Makes 4 servings. This was very good!! I did add salt at the table.

NOTES

Entered into MasterCook and tested for you by Reggie & Jeff Dwork NOTES : Cal 197.5, Fat 2.7g, Carb 4.7g, Fib 0.4g, Pro 32.5g, Sod 146mg, CFF 13.8%. Recipe by: Butterball wrapper Posted to Digest eat-lf.v097.n066 by Reggie Dwork on Mar 11, 1997

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Turkey Cutlets in Mushroom Wine Sauce

1 1/2 teaspoons Vegetable Oil Note *
7 Skinless Turkey Breasts
 Salt to taste
 Ground pepper to taste
1 cup Fresh Mushrooms Sliced
1/4 cup Green Onions Tops, Sliced
1 clove Garlic minced
1/2 cup Dry white wine
1 1/2 tablespoons Cornstarch
1 cup Nonfat Chicken Broth

*NOTE: Original recipe used 1 T vegetable oil... I cut it back.    **NOTE: I used brown mushrooms    Heat oil in large skillet over med heat. Saute turkey cutlets 2 - 2 1/2 min  on each side or until no longer pink and lightly browned. Season with salt  and pepper to taste. Remove from skillet and set aside. Add mushrooms to  skillet. Saute 1 min or until almost tender. Add green onions and garlic;  saute 1 min more. Add wine to skillet. Stir together cornstarch and broth  until smooth; add to vegetable-wine mixture. Bring to a boil, stirring  frequently. Return turkey to skillet. Continue simmering until sauce is  thickened and turkey is hot.    Makes 4 servings.    This was very good!! I did add salt at the table.

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Nutrition

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Serving Size: 1 Serving (160g)
Recipe Makes: 4 Servings

Calories: 116
Calories from Fat: 31 (27%)

Amt Per Serving		% DV

	Total Fat 3.4g	5 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 1g
Cholesterol 45.7mg		14 %
Sodium 1155.4mg		40 %
Potassium 318.4mg		8 %
Total Carbohydrate 2.9g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 2.7g
Protein 16.2g		23 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 116

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