My daughter is a picky eater, but she loves this! Plus, it’s low in fat.
—RICK FLEISHMAN BEVERLY HILLS, CA
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
1/2 cup all-purpose flour
1/2 teaspoon dried oregano
1/2 teaspoon paprika
3/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 package (17.6 ounces) turkey breast cutlets
1 tablespoon olive oil
3/4 cup reduced-sodium chicken broth
1/4 cup white wine or additional reduced-sodium chicken broth
1/2 pound sliced fresh mushrooms
2 garlic cloves, minced
1. In a large resealable plastic bag, combine the flour, oregano, paprika, 1/2 teaspoon salt and 1/8 teaspoon pepper. Add turkey, a few pieces at a time, and shake to coat.
2. In a large nonstick skillet coated with cooking spray, cook turkey in oil in batches over medium heat for 1-2 minutes on each side or until no longer pink. Remove and keep warm.
3. Add broth and wine to the skillet; stir in mushrooms and remaining salt and pepper. Cook and stir for 4-6 minutes or until mushrooms are tender. Add garlic; cook 1 minute longer. Return turkey to the pan; heat through.
PER SERVING 218 cal., 4 g fat (1 g sat. fat), 77 mg chol., 440 mg sodium, 8 g carb., 1 g fiber, 34 g pro. Diabetic Exchanges: 4 lean meat, 1/2 starch, 1/2 fat.