Turkey Cutlets With Sherry Mushroom Sauce

Ingredients

16 ounces turkey cutlets

1 cup low fat buttermilk

1 tablespoon poultry seasoning

1 tablespoon olive oil

2 cups mushroom , sliced

1/2 cup low fat chicken broth

1/2 tablespoon rosemary, finely chopped

1 teaspoon butter

salt

pepper

Preparation

Combine buttermilk and poultry seasoning in a zip lock bag and add turkey. Marinate for 3 hours.

Spray a non-stick skillet with cooking spray and heat to medium. Drain buttermilk from turkey and add to skillet. Cook 4 – 5 minutes per side until turkey is no longer pink inside.

Remove turkey to a plate, and pour off any liquid in the pan.

Add olive oil to pan. When olive oil is heated, add mushrooms and rosemary. Saute for 3 minutes, then add chicken broth and sherry. Cook for 5 minutes until mushrooms are tender and sauce is reduced by 1/3.

Add butter to the pan, and melt into sauce.

Add turkey back to the pan and heat through with sauce.