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Turkey Cutlets With Creamy Mushroom and Wine Sauce

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Turkey Cutlets With Creamy Mushroom and Wine Sauce

Turkey Cutlets With Creamy Mushroom Wine Sauce

Diana Rattray
Tasty turkey cutlets are quick and easy to prepare, and they taste great! The cutlets are quickly cooked and served with a flavorful mushroom wine sauce. Serve the sauce along with the turkey cutlets, with pasta or rice and a salad or vegetable.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: Serves 4 to 6

Ingredients:

  • 4 to 6 turkey cutlets
  • 1/2 cup flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon paprika
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 6 to 8 ounces sliced mushrooms
  • 1 tablespoon butter
  • 1 1/2 cups chicken broth
  • 1/2 cup dry white wine
  • 1 1/2 teaspoons fresh chopped rosemary
  • 1 teaspoon dried parsley flakes, or 2 teaspoons fresh chopped parsley
  • garlic and herb seasoning, optional
  • 2 tablespoons flour blended with 2 tablespoons cold water
  • 1/2 to 3/4 cup cream

Preparation:

Lay turkey cutlets between sheets of plastic and pound gently and evenly with a rolling pin to thin slightly. Combine the 1/2 cup flour, 1 teaspoon salt, 1/4 teaspoon black pepper, and the paprika; dredge cutlets to coat both sides.

In a large skillet over medium-low to medium heat, sauté turkey cutlets, a few at a time, in the 1 tablespoon of oil and 1 tablespoon butter. Cook until browned and cooked through, or about 2 to 3 minutes on each side.

Remove cutlets to a warm plate and keep warm.

Add sliced mushrooms to the skillet along with remaining 1 tablespoon butter. Cook until mushrooms are lightly browned. Add the broth, wine, rosemary, parsley, and a few shakes of garlic herb seasoning, if using. Increase heat to simmer the mixture briskly until reduced by about 1/3 to 1/2. Lower heat to medium-low.

Stir the flour and water mixture into the broth mixture. Cook, stirring, until thickened. Add about 1/2 cup of the cream. Taste and add more cream if the sauce seems a little too strong. It depends on how much the broth cooked down. Serve the sauce along with the turkey cutlets, with pasta or rice and a salad or vegetable.
Serves 4 to 6.

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