Recipe

Turkey Tetrazzini Recipe

	Jones2888 / All my dishes 10 months, 1 week ago A delicious dish that's even good after Thanksgiving!! Prep:20m Cook:20m Servings:4	Jones2888
	turkey mushrooms cheesy peas noodles

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Ingredients

2 T olive oil

1 pound turkey breast cutlets, pounded to 1/4 inch thickness

salt and pepper to taste

8 ounces sliced mushrooms (about 2 1/2 cups)

3 T all-purpose flour

1/4 cup dry wine (white or red)

1 cup canned low-salt chicken broth

1 cup milk

2/3 cup frozen peas

1/4 cup shredded parmesan cheese

hot cooked noodles

Directions

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Season turkey with salt and pepper. Add to skillet. Cook until golden brown, about 2-3 minutes a side. Transfer turkey to a plate.

Heat remaining 1 tablespoon oil in the skillet. Add mushrooms. Saute until mushrooms give off their liquid, it evaporates and the mushrooms begin to brown, about 5 minutes.

Sprinkle with flour. Stir 2 minutes. Add wine. Bring to a boil. Gradually stir in chicken broth. Simmer until mixture thickens slightly, about 2 minutes. add milk and peas to skillet. Add turkey and any accumulated juices. Simmer until turkey is cooked through and mixture is hot throughout. Season to taste with salt and pepper. Sprinkle with parmesan.

Serve with noodles

521 calories, 43 g protein, 52 g. carbs, 3 g fiber, 14 g fat (3 g sat fat) 101 mg cholesterol, 539 mg sodium

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