A deliciously creamy white wine mushroom sauce dresses up turkey cutlets in this comforting recipe. Fresh herbs infuse this heart-healthy dish with luscious and fragrant flavor.
Mushrooms are nutritional powerhouses. They taste great, too! In this heart-healthy dish, mushrooms are used to accent lean turkey breasts that are lightly sautéed. The turkey and mushrooms are then kicked up a notch thanks to a sauce made from broth, wine and fresh herbs. Simple, tasty and wholesome. You’ll also find that this protein-rich meal (27g per serving) is low in calories – adding up to only 190 per serving. That means it’s a good choice for anyone trying to lose weight or follow a healthy eating plan. With a mere 3g of carbs per serving, it’s also a diabetic-friendly entrée and works well for anyone following a low-carb diet. Simply pair with a fresh green vegetable and you'll have a hearty and satisfying meal. Kids also tend to like the simple flavors of this meal – and if they don’t like mushrooms, they can still enjoy the turkey with the flavorful sauce so it’s an easy and family-friendly meal to make any night of the week.
Recipe yields 6 servings
Lay turkey cutlets between sheets of plastic wrap and pound gently and evenly with a rolling pin to thin slightly. In a shallow bowl, combine the flour, salt, black pepper to taste and paprika. Dredge the turkey cutlets in the flour mixture to coat both sides.
In a large skillet over medium heat, heat the butter and 1 tablespoon of the oil. Sauté the turkey cutlets, in batches, until browned and cooked through, about 2 to 3 minutes on each side. Remove cutlets from skillet and keep warm.
To the same skillet, heat the remaining 1 tablespoon olive oil. Add the mushrooms and red-pepper flakes, if using, and sauté for 3 to 5 minutes, until golden. Transfer the mushrooms to the platter with the turkey.
In the same skillet, add the broth, wine (or additional broth if not using wine), rosemary and parsley and cook over medium-high heat. Simmer for 2 to 3 minutes, stirring to scrape up all of the brown bits on the bottom of the pan. Increase heat to simmer the mixture briskly until reduced by about 1/3 to 1/2. Lower heat to medium low.
Add the turkey cutlets and mushrooms to the skillet and turn to cover with the sauce. Remove from heat and serve immediately.