HERBED TURKEY CUTLETS
3/4 pound turkey cutlets
3 tablespoons butter or margarine
1 1/4 cups sliced mushrooms
1/4 cup finely chopped onion
1 cup white wine
1 tablespoon chopped parsley
1/2 teaspoon salt
1/2 teaspoon tarragon
1/4 teaspoon garlic powder
Pinch of ground black pepper
2 teaspoons cornstarch
1 1/2 tablespoons cold water
Brown cutlets in butter in skillet; remove.
Saute mushrooms and onion in same pan for about 3 minutes.
Add cutlets, wine, parsley and seasonings. Cover; simmer 8 to 10 minutes or until tender. Remove cutlets; keep warm.
Dissolve cornstarch in water; add to pan. Cook and stir until mixture thickens and boils. Serve over cutlets.
Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Sanka Decaffeinated Coffee Presents Good Beginnings, General Foods Corporation, 1983 |