Turkey cutlets are baked
with sliced mushrooms in a yogurt, white wine and Dijon mustard
sauce.
Rosemary
Turkey Cutlets
- 1 pound turkey breast
cutlets
1 cup sliced mushrooms
3/4 cup plain nonfat yogurt, or nonfat sour cream
1 tablespoon all-purpose flour
1/2 cup dry white wine
2 teaspoons Dijon mustard
1 teaspoon dried rosemary, crumbled
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
- Preheat oven to 350°F
(175°C).
- Spray an 8-inch square
baking pan with vegetable cooking spray. Arrange turkey in pan.
Top with mushrooms.
- In a small bowl, combine
yogurt, flour, wine, mustard, rosemary, garlic powder and pepper;
mix well. Spread evenly over turkey and mushrooms. Bake, uncovered,
for 45 minutes or until cutlets are tender and cooked through.
Makes 4 servings.
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