Total Calories: 246
One at a time, place the turkey cutlets between 2 layers of plastic wrap and pound flat with a mallet, moving from the center to the edges.
Brown the cutlets and the mushrooms in the margarine in a large skillet. Add the chicken stock, onions, garlic, parsley, oregano and salt and pepper. Cook over low heat for 20 minutes until the turkey is tender. Remove the cutlets to a warm plate and cover with aluminum foil. Blend the flour and 2 tablespoons of wine and stir into the liquid in the skillet and cook until the sauce thickens. Add the rest of the wine, cook for 5 more minutes and pour over the cutlets.
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