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Turkey Cutlets with Mushroom Wine Sauce

It doesn't have to take long to make a delicious, healthy dinner for your family - from scratch! Dietitian Donna Webb shows you how.
Turkey Cutlets with Mushroom Wine Sauce

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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