Ingredients
½ tsp salt, divided
¼ tsp freshly ground pepper
1 lb 1/4-inch-thick turkey breast cutlets or steaks
2 Tbsp extra-virgin olive oil, divided
4 oz shiitake mushrooms, stemmed and sliced (about 1 1/2 cup)
1 1 bunch spring onions or scallions, sliced, whites and greens separated
1 cup reduced-sodium chicken broth
½ cup dry white wine
1 cup peas, fresh or frozen, thawed
1 tsp freshly grated lemon zest
Directions
1. Whisk flour, 1/4 teaspoon salt and pepper in a shallow dish. Dredge each turkey cutlet (or steak) in the flour mixture. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the turkey and cook until lightly golden, 2 to 3 minutes per side. Transfer to a plate; cover with foil to keep warm.
2. Add the remaining 1 tablespoon oil to the pan and heat over medium-high heat. Add mushrooms and onion (or scallion) whites and cook, stirring often, until the mushrooms are browned and the whites are slightly softened, 2 to 3 minutes. Add broth, wine and the remaining 1/4 teaspoon salt; cook, stirring occasionally, until the sauce is slightly reduced, 2 to 3 minutes. Stir in peas and onion (or scallion) greens and cook, stirring, until heated through, about 1 minute. Stir in lemon zest. Nestle the turkey into the vegetables along with any accumulated juices from the plate. Cook, turning the cutlets once, until heated through, 1 to 2 minutes.
Nutrition Facts
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 302
- Calories from fat 72
- Total Fat 8gm 12%
- Saturated Fat 1gm 5%
- Monounsaturated Fat 5gm
- Sodium 471mg 20%
- Total Carbohydrates 19gm 6%
- Fiber 3gm 3%
- Protein 34gm
- Cholesterol 46mg 15%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
