Turkey Cutlets with Sundried Tomatoes

Turkey Cutlets with Sun-Dried Tomatoes
Servings: 4
Meal Type: Entree, Dinner
Ethnicity: New American
Occasions: Celebrate Spring


Amount Measure Ingredients Preparation
1 Pound TURKEY BREAST CUTLETS
1/4 Teaspoon white pepper
1/4 Cup sun-dried tomatoes with oil drained and sliced, 2 T. oil reserved
1 Can (4 ounces) sliced mushrooms well drained
1/4 Cup green onion thinly sliced
1/4 Cup dry white wine (try red wine or change to chicken broth)



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


Nutritional Information (per serving)
Calories 286
Protein 29 grams
Fat (47%) 15 grams
Carbohydrate 5 grams
Sodium 177 mg
Cholesterol 70 mg

Recipe by The National Turkey Federation.