Ingredients
2 tablespoons all-purpose flour1/8 teaspoon salt, optional1/8 teaspoon pepper4 turkey breast cutlets (2 ounces each)2 teaspoons butterMUSHROOM TOMATO SAUCE:1 cup sliced fresh mushrooms1-1/2 teaspoons olive oil2 garlic cloves, minced1/4 teaspoon dried rosemary, crushed2 medium tomatoes, peeled, seeded and chopped2 tablespoons dry white wine or chicken broth1 teaspoon brown sugarSalt and pepper to taste, optional1 teaspoon butter1 tablespoon minced fresh basil or 1 teaspoon dried basil1-1/2 teaspoons lemon juice2 tablespoons minced fresh parsley
Preparation
In a bowl or shallow dish, combine the flour, salt if desired, and pepper. Add the cutlets, 2 at a time, and turn to coat. In a skillet, cook cutlets in butter for 2-3 minutes on each side or until lightly browned.
Meanwhile, in another skillet, saute mushrooms in oil until tender. Add garlic and rosemary; cook and stir for 1 minute. Add the tomatoes, wine, brown sugar and, if desired, salt and pepper; cook and stir for 5 minutes. Stir in butter and basil. Serve cutlets with sauce. Sprinkle with lemon juice and parsley.
