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Turkey with Red Wine Sauce |
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Serves: 4
Print this Recipe
Boneless chicken breasts can easily be substituted for the turkey in this recipe.
1 tablespoon margarine or butter
1 clove garlic, finely chopped
1 pound boneles turkey breast slices, cutlets or turkey breast tenderloins (1/4 to 1/2 inch thick)*
1/2 cup dry red wine or chicken broth
1 tablespoon tomato paste or ketchup
3 cups sliced mushrooms (8 ounces)
2 medium green onions, chopped (2 tspb)
Heat margarine and garlic in 10-inch nonstick skillet over medium heat until margarine is melted and garlic begins to brown. Cook turkey in melted margarine 8 to 10 minutes, turning once, until no longer pink in center. Remove turkey from skillet; keep warm. Mix wine and tomato paste in skillet; stir in mushrooms. Cook uncovered over medium heat 3 to 5 minutes, stirring occasionally, until mushrooms are tender. Serve mushroom mixture over turkey. Sprinkle with onions.
1 Serving: Calories 180 (Calories from Fat 55); Fat 6g (Saturated 2g); Cholesterol 65mg; Sodium 130mg; Carbohydrate 4g (Dietary Fiber 1g); Protein 28g.
*If turkey pieces are too thick, flatten each piece to 1/4- to 1/2-inch thickness between plastic wrap or waxed paper.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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