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Cutlets with Sun-Dried Tomatoes Courtesy of House of Raeford 1 lb. frozen turkey breast cutlets, thawed 1/4 tsp. White Pepper 1/4 c. Sun-Dried Tomatoes with oil; drained and sliced 2 Tbsp. Oil 1 can (4 oz.) Sliced Mushrooms; well-drained 1/4 c. Green Onion, thinly sliced 1/4 c. Dry White Wine Sprinkle each turkey cutlet with pepper. In large, non-stick skillet, over medium-high heat, sauté turkey in 1 Tbsp. reserved oil from tomatoes, 2-3 minutes per side or until turkey is no longer pink in the center. Transfer turkey to platter and keep warm. In same skillet, sauté mushrooms and onions 1-3 minutes in remaining oil. Add wine and tomatoes; simmer 1-3 minutes or until heated throughout. To serve, spoon sauce over cutlets. Nutrition facts (per serving)
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