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.