Turkey Cutlets With Sherry Mushroom Sauce
By: Kristi Rimkus
Published: Wednesday, March 3, 2010 - 9:42am

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

1 Combine buttermilk and poultry seasoning in a zip lock bag and add turkey. Marinate for 3 hours. 2 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. 3 Remove turkey to a plate, and pour off any liquid in the pan. 4 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. 5 Add butter to the pan, and melt into sauce. 6 Add turkey back to the pan and heat through with sauce.

About


Tender turkey cutlets served with a savory rosemary infused sherry and mushrooms sauce.