• Course: Main Course
• Features: Healthy

Ingredients:

• 1 1/4 pounds mushrooms, such as cremini, white and oyster, cleaned and stemmed as needed, then cut into 3/4-inch chunks
• 1 large onion, cut into 3/4-inch chunks
• 2 tablespoons olive oil
• Salt
• Freshly ground black pepper
• 1 pound thinly sliced turkey cutlets, no more than 1/4-inch thick
• 2 medium cloves garlic, finely chopped (2 tablespoons)
• 1/2 cup dry white wine
• 2 tablespoons chopped parsley leaves

Directions:

Preheat the oven to 400 degrees. Spray a large roasting pan with nonstick cooking oil spray.

Combine the mushrooms, onions, 1 tablespoon of the oil and salt and pepper to taste in the roasting pan. Roast for 30 to 35 minutes, turning the vegetables every 10 minutes, until they are tender and lightly browned. Remove from the oven.

Heat 1 teaspoon of the remaining oil in a large nonstick skillet over medium-high heat. Season the turkey cutlets lightly with salt. Working in batches, add the turkey so that the skillet is full but not overcrowded. Cook the cutlets for 2 to 3 minutes, until lightly browned. Turn the cutlets over; cook for 2 to 3 minutes, until they are cooked through and lightly browned on the second side. Transfer the cutlets to a serving platter or individual plates. Repeat until all cutlets are cooked and have been transferred to the platter or plates.

Add the remaining oil to the skillet and heat over medium-high heat. Add the garlic and cook for about 2 minutes, stirring, until the garlic is soft and aromatic. Add the roasted mushroom-onion mixture and the white wine. Bring to a boil, then cook for 2 to 3 minutes, until the liquid has reduced by half. Remove from the heat and stir in the parsley.

Top the portions of turkey with equal amounts of the mushroom-onion mixture; serve immediately.

Recipe Source:

From Nourish columnist Stephanie Witt Sedgwick.

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