- Special Pricing
- Active Time 35m
- Total Time 35m
We've taken the fuss and the excess fat out of this one-time favorite, a retro supper that still can please a family. Rather than a stuffy casserole, we're revamped it into a quick sauté with a creamy pan-gravy that's sure to be a comforting, cold-weather warmer. Soak up the sauce with whole-wheat egg noodles.
- 2 tablespoons extra-virgin olive oil, divided
- 1 pound 1/4 inch-thick turkey breast cutlets
- 8 ounces sliced mushrooms (about 2 1/2 cups)
- 3 tablespoons all-purpose flour
- 1 cup reduced-sodium chicken broth
- 1/4 cup dry sherry (see Ingredient Note)
- 1 cup low-fat milk
- 2/3 cup frounceen peas, thawed
- 1/2 cup chopped jarred roasted red peppers
- 1/4 cup shredded Parmesan cheese
- Freshly ground pepper to taste
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add turkey and cook until lightly golden, 2 to 3 minutes per side. Transfer to a plate, cover and keep warm.
Heat the remaining 1 tablespoon oil in the pan. Add mushrooms and cook, stirring often, until browned, 4 to 6 minutes. Sprinkle with flour; stir to coat. Stir in broth and sherry; bring to a simmer. Continue simmering, stirring constantly, until the mixture is slightly reduced, 1 to 2 minutes. Add milk, peas and peppers; return to a simmer, stirring often. Cook until thick and slightly reduced, about 2 minutes. Stir in Parmesan and pepper. Return the turkey and any accumulated juices to the pan, turn to coat with sauce and cook until heated through, 1 to 2 minutes.
Ingredient Note: Don't use the "cooking sherry" sold in many supermarkets — it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
340 calories; 11g total fat; 3g total saturated fat; 56mg cholesterol; 530mg sodium; 17g carbohydrates; 2g fiber; 38g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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