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Old 05-07-2003, 03:45 AM
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Rosemary Turkey with Mushrooms (LF)

Originally posted by Lifestar in April 2003 WFD

ROSEMARY TURKEY WITH MUSHROOMS
(Serves 4; 1/4 pound turkey and 2 tablespoons sauce )

1 pound turkey breast tenderloin slices, all visible fat removed
1/2 cup low-sodium chicken broth
1 tablespoon cornstarch
1/8 teaspoon salt
1/8 teaspoon black pepper
Vegetable oil spray
2 tablespoons balsamic vinegar
1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
8 ounces chanterelle or button mushrooms, cleaned, trimmed and sliced
1/4 cup chopped shallots or onion
Fresh rosemary (optional)

Rinse turkey and pat dry. Set aside.

In a small bowl, stir together broth, cornstarch, salt and pepper. Set aside.

Spray a large skillet with vegetable oil. Place over medium-high heat.

Add half the turkey to hot skillet. Cook about 2 minutes on each side, or until turkey is tender and no longer pink. Repeat with remaining turkey.

Remove skillet from heat; remove turkey from skillet and keep warm.

Add vinegar and rosemary to skillet, stirring to scrape up brown bits from bottom of pan. Return skillet to heat and add mushrooms and shallots or onion.

Over medium heat, cook and stir until mushrooms are tender, about 5 minutes. Stir broth mixture and add to skillet. Cook and stir until thickened and bubbly, about 3 minutes. Cook 2 minutes more, stirring constantly. Serve sauce with turkey. Serve on a bed of rosemary if desired.


Calories: 169 kcal
Protein: 28 g
Carbohydrates: 5 g
Total Fat: 4 g
Saturated Fat: 1 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat: 1 g
Cholesterol: 67 mg
Sodium: 137 mg

Reprinted with permission from the American Heart Association Quick And Easy Cookbook, Copyright 1995 by the American Heart Association. Published by Times Books, a division of Random House, Inc.
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