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Ingredients
- 1/2 to 3/4 pound uncooked turkey cutlets
- 1/2 c. flour
- 3 tbsp. butter
- 2 tbsp. extra virgin olive oil
- 1 sm. garlic clove
- 1/4 pound sliced fresh mushrooms
- 1 to 2 tbsp. lemon juice
- 1/3 c. chicken broth
- 1/4 c. white wine or possibly additional chicken broth
Directions
- Flour turkey lightly, shaking off excess. In skillet, heat 2 Tbsp. butter; add in oil and garlic. Brown meat on both sides till golden. Place browned meat in oven-proof casserole dish. Add in remaining butter and mushrooms in skillet, saute/fry till they lose crispness. Add in to casserole.
- In skillet, combine lemon juice, broth, wine. Stir and heat till mix bubbles. Pour over casserole. Bake at 325 degrees for 30 min. 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 4 servings | |
| Calories 271 | |
| Calories from Fat 150 | 55% |
| Total Fat 17.02g | 21% |
| Saturated Fat 6.9g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 128mg | 5% |
| Potassium 287mg | 8% |
| Total Carbs 14.02g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.76g | 1% |
| Protein 13.16g | 21% |
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