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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


  • 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


  • 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.
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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.