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Cook'n with Betty Crocker 
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Turkey with Mushrooms and Wine |
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Serves: 2 Print this RecipePrep: 10 min Cook: 15 min Serve this flavorful turkey and mushroom dish with wild rice or your favorite rice blend. In the fall, when lots of different varieties of mushrooms are available, use any mix of sliced mushrooms for the sauce. 1/2 pound uncooked turkey breast tenderloin 1/4 to 1/2 inch thick Salt 2 teaspoons butter or margarine 1 clove small garlic, finely chopped 1/3 cup dry red wine or beef broth 1 tablespoon tomato paste 3 cups sliced mushrooms (about 8 ounces) 1 green onions, chopped, if desired 1. If turkey pieces are more than 1/2 inch thick, flatten between plastic wrap or waxed paper. Sprinkle turkey breast slices lightly with salt. 2. Heat butter and garlic in 10-inch skillet over medium heat until hot. Cook turkey in butter 8 to 10 minutes, turning once, until no longer pink in center. Remove turkey from skillet; keep warm. 3. Mix wine and tomato paste in skillet. Stir in mushrooms. Cook uncovered 3 to 5 minutes, stirring occasionally, until mushrooms are tender. Serve mushroom mixture over turkey. Sprinkle with onion. 1 Serving: Calories 185 (Calories from Fat 45); Fat 5g (Saturated 3g); Cholesterol 85mg; Sodium 910mg; Carbohydrate 7g (Dietary Fiber 2g); Protein 30g % Daily Value: Vitamin A 6%; Vitamin C 6%; Calcium 2%; Iron 12% Diet Exchanges: 4 Very Lean Meat, 1 Vegetable, 1/2 Fat From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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