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Ingredients:
- 4 turkey cutlets, about 1/2-inch thick
- Salt and pepper
- 2 tablespoons olive oil or vegetable oil
- 8 ounces sliced mushrooms
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 3 tablespoons prepared pesto
- 12 to 18 grape tomatoes, halved lengthwise
- Fresh grated parmesan cheese, optional
Preparation:
Wash turkey cutlets, pat dry, and season both sides with salt and pepper.
Heat oil in a large skillet over medium-high heat. Add the cutlets and cook for 2 minutes on each side, or until lightly browned. Remove to a plate and set aside. Add mushrooms to the pan and cook, stirring, until browned. Add the turkey cutlets back to the pan and pour chicken broth over all. Reduce heat to medium and simmer, uncovered, for 5 minutes. Add cream and pesto; cover and cook over low heat for 5 minutes longer. Add tomato halves and cook, uncovered, for 1 minute longer. Serve with hot cooked angel hair pasta and freshly grated parmesan cheese.
Serves 4.
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Turkey Cutlets Parmesan with Tomato Sauce
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Turkey Pie Recipes
Turkey Recipes
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