Tuesday, April 14, 2009

Dijon Turkey Cutlets

This is an elegant way to jazz up turkey. Pair with brown rice or whole wheat pasta for a great healthy meal.

16 ounces turkey breast cutlets (about 5-6 pieces)
1 ½ cups chicken or vegetable broth (*use a gluten-free brand such as Progresso Natural if you are on a gluten-free diet)
1 cup chopped white onion
3 cups sliced mushrooms (one 8 ounce package)
4 tablespoons grainy Dijon mustard *use a gluten-free brand such as Trader Joe's if you are on a gluten-free diet
1 teaspoon crushed garlic or 2-3 cloves, diced
1 tablespoon white wine
ICB spray or olive oil using olive oil sprayer (if both n/a use a teaspoon of olive oil)

Spray a large pan/skillet with ICB or olive oil sprayer, (or drizzle with a teaspoon of olive oil). Turn on medium heat, add turkey cutlets and brown for a bit, about 3-5 minutes on each side, the remove from the pan and set aside. Add the garlic, onions and mushrooms and 1 tablespoon of broth to the pan and sauté for 5-7 minutes, until tender. Return the cutlets to the pan, add the rest of the broth, stir in Dijon mustard and wine and simmer for 10 -15 minutes on low heat until turkey is tender


Don’t like or have any turkey on hand? Chicken breasts work well instead.

Make 5 -6 servings,
Serving size: 1 cutlet with sauce Calories 150 Protein 27 g Carb 8 g Fiber 1 g Sugars 2 g Fat 2 g saturated fat 0 g Sodium 540 mg


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