1 # turkey tenderloin
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1 1/2 cups sliced fresh mushrooms
1/2 cup chopped sweet onion
1/4 cup dry white wine or all-natural chicken broth (Swansons Organic is a good choice)
3/4 cup half and half
1 teaspoon cornstarch
1 teaspoon snipped fresh chives
1. Sprinkle turkey with salt and pepper. Melt butter in nonstick skillet. Cook turkey in hot skillet for 14-20 minutes, or until turkey is no longer pink, (170°). Remove turkey from skillet; cover and keep warm.
2. Add another tablespoon butter to the same skillet. Add mushrooms and onions. Cook for 3-4 minutes or until tender, stirring occasionally. Remove from heat and add wine. Return to heat and cook about 2 minutes or untilwineis reduced by about half, stirring to scrape up any browned bits from the bottom of the skillet. In a small bowl whisk together half and half with cornstarch until smooth. Add to skillet. Cook and stir until thickened and bubbly; cook for 2 more minutes.
3. Slice turkey and divide among four servings plates. Spoon mushroom sauce over turkey and sprinkle with chives.
Nutrients: 217 calories, 11 gms fat, 4.1 gms carb, 24 gms protein, 674 mg sodium, .5 gms sugar
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