TANGY TURKEY SAUTE
¼ cup flour
8 turkey cutlets
1-1/2 Tbsp olive oil, divided
2 cups mushrooms, sliced
½ cup green onion, sliced
1 clove garlic, minced
1/8 tsp thyme
½ cup marsala wine OR ¼ cup fresh lemon juice
¼ cup chicken broth
1 Tbsp parsley
Place flour on a sheet of waxed paper. Dredge cutlets in flour, turning to coat. Shake off excess.
In a large non-stick skillet, heat 1 Tbsp oil over medium-high heat. Cook cutlets until golden and cooked through, turning once (about 2 minutes per side). Place on a plate and cover with foil.
Heat remaining oil in same skillet. Add mushrooms, green onion, garlic and thyme. Cook stirring for 3 minutes. Stir in wine (or lemon juice), broth and any accumulated juices from plate. Increase heat to high; bring to a boil. Cook until slightly thickened (about 3 minutes)
Remove from heat; stir in parsley, Return cutlets to skillet, spoon sauce over.