Ingredients
1/4 cup all-purpose flour8 turkey breast cutlets (2 ounces each)3 tablespoons olive oil, divided2 cups sliced fresh mushrooms1/2 cup thinly sliced green onions1 garlic clove, minced1/2 cup chicken broth1 cup Marsala wine or additional chicken broth1/2 teaspoon salt1/4 teaspoon dried thyme1 tablespoon minced fresh parsley
Preparation
Place flour in a large resealable plastic bag. Add turkey, a few pieces at a time, and shake to coat. In a large skillet, saute turkey in 2 tablespoons oil in batches for 2 minutes on each side or until no longer pink; drain. Remove and keep warm.
In the same skillet, saute mushrooms and onions in remaining oil for 3 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Stir in the broth, wine, salt and thyme. Bring to a boil; cook and stir for 3 minutes or until slightly thickened. Stir in parsley. Serve with turkey.
