Savory Broccoli, Mushroom and Turkey Cutlets
By: Kristi Rimkus
Published: Wednesday, December 2, 2009 - 12:13am

Ingredients




6 ea turkey cutlets
1/2 cup rice flour
1 tablespoon rosemary, minced
1 tablespoon parsley, minced
1 tablespoon thyme, minced
1 tablespoon oregano, minced
2 tablespoons garlic oil
4 tablespoons chives, chopped
1 cup mushrooms
2 cups broccoli florets, rough chopped
1 cup chicken broth
1/2 cup white wine
1 teaspoon dijon mustard
1 cup low fat mozzarella cheese

Preparation

1 Preheat oven to 350. 2 Heat oil in non-stick skillet. 3 Combine chopped herbs and mix 1/2 of herbs with rice flour, reserving the rest for later use. 4 Dredge turkey cutlets in rice flour and herbs, and cook 2 minutes on each side. Remove from skillet and place in 13×9 baking dish sprayed with cooking spray. 5 Add wine to skillet and scrape up bits of turkey. Add mushrooms, broccoli, chicken broth, dijon and chives. Cook 5 – 8 minutes until sauce has reduced and broccoli is crisp-tender. 6 Top turkey cutlets with mushroom mixture and sauce. 7 Top with cheese and bake another 10 minutes to melt cheese. Check to ensure that turkey doesn’t overcook.

About


This recipe is so very good! The fresh herbs, wine and Dijon mustard worked well together, creating a wonderful sauce for the veggies and turkey.