My daughter is a picky eater, and even she likes this enticing dish! There’s minimal fat, and it’s delicious, easy and affordable for weeknight dining. —Rick Fleishman, Beverly Hills, California
Ingredients
- 1/2 cup all-purpose flour
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 3/4 teaspoon salt, divided
- 1/4 teaspoon pepper, divided
- 1 package (17.6 ounces) turkey breast cutlets
- 1 tablespoon olive oil
- 1/2 pound sliced fresh mushrooms
- 3/4 cup reduced-sodium chicken broth
- 1/4 cup dry white wine or additional broth
- 2 garlic cloves, minced
Directions
- In a large shallow dish, mix flour, oregano, paprika, 1/2 teaspoon salt and 1/8 teaspoon pepper. Dip cutlets in flour mixture to coat both sides; shake off excess.
- In a large nonstick skillet, heat oil over medium heat. In batches, add turkey and cook until no longer pink, 1-2 minutes on each side; remove from pan.
- Add remaining ingredients to skillet; stir in the remaining salt and pepper. Cook, uncovered, until mushrooms are tender, 4-6 minutes, stirring occasionally. Return turkey to pan; heat through, turning to coat.
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