Turkey Scallopine

Serves: 4
Total Calories: 246


1 pound thin skinless turkey cutlets
2 tablespoons polyunsaturated margarine
1 pound fresh mushrooms, sliced
1 cup low salt chicken stock
1/2 cup chopped onion
1 large clove garlic, minced
1 tablespoon chopped flat leaf parsley
1 1/2 teaspoons oregano
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons flour
1/3 cup dry white wine


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.

Nutritional Facts:

Serves: 4
Total Calories: 246
Calories from Fat: 103

This Turkey Scallopine recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.

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