Prep and Cook Time 20 minutes
Makes 4 servings
|1/3||cup all-purpose flour|
|1/2||teaspoon black pepper|
|1||boneless turkey breast (1 pound), sliced into 4 slices|
|3||tablespoons olive oil, divided|
|1-1/2||cups sliced fresh mushrooms|
|2||cloves garlic, crushed|
|1/2||cup chicken broth|
|2||tablespoons lemon juice|
|1/2||teaspoon dried oregano leaves|
|3||tablespoons pine nuts|
|2||tablespoons chopped fresh parsley|
- Combine flour, salt and pepper in resealable food storage bag. Add turkey; shake to evenly coat with flour mixture. Set aside.
- Heat 2 tablespoons oil in large skillet over medium-high heat until hot. Add turkey; cook 3 minutes on each side or until lightly browned and turkey is no longer pink in center. Remove from skillet to serving plate. Cover with foil and keep warm.
- Add remaining 1 tablespoon oil to skillet. Heat over medium-high heat until hot. Add mushrooms and garlic. Cook and stir 2 minutes. Add broth, lemon juice and oregano. Bring to a boil. Reduce heat to medium; simmer, uncovered, 3 minutes.
- Spoon sauce mixture over turkey. Sprinkle with pine nuts and parsley. Serve immediately.
Serve with rice pilaf, sliced fresh tomatoes, garlic bread and caramel sundaes.
|Total Fat||17 g|
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