Save on Pinterest

Garlic-Mushroom Turkey Slices

Even my 17-year-old likes this turkey dish, and she’s a picky eater! There’s a minimum of fat, and it’s delicious and inexpensive for a weeknight dinner. —Rick Fleishman, Beverly Hills, California
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

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 tablespoon olive oil
  • 1 package (17.6 ounces) turkey breast cutlets
  • 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 1-2 minutes on each side or until no longer pink; remove from pan.
  • Add remaining ingredients to skillet; stir in the remaining salt and pepper. Cook, uncovered, 4-6 minutes or until mushrooms are tender, stirring occasionally. Return turkey to pan; heat through, turning to coat.
Nutrition Facts
1 serving: 218 calories, 4g fat (1g saturated fat), 77mg cholesterol, 440mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 34g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch, 1/2 fat.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • zookeeperk
    Mar 11, 2018

    No comment left

  • dilbert098
    Oct 23, 2016

    This is delicious and tastes better left-over. Quick, health and full of flavour. Will add it to our rotation.

  • Grammy Debbie
    Aug 31, 2016

    Delicious, quick and easy--met all our requirements for a weeknight supper that could be prepared after we got home from work. I used baby portabella mushrooms and we loved how moist and tasty the cutlets turned out, especially when topped with the yummy mushrooms and sauce.