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Heart Healthy Rosemary Turkey with Mushrooms

Recipe Courtesy of Good Samaritan Hospital

Serves 4


  • 1 pound turkey breast tenderloin slices, all visible fat removed
  • 1/2 cup low sodium chicken broth
  • 1 teaspoon fresh rosemary, chopped or 1/4 teaspoon dried rosemary, crushed
  • 1/4 cup shallot or onion, chopped
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 8 ounces chanterelle or button mushrooms, cleaned, trimmed, and sliced
  • 1/8 teaspoon black pepper
  • Vegetable oil spray


  • 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 and place over medium-high heat. Add half the turkey.
  • Cook about 2 minutes on each side or until the turkey is tender and no longer pink. Repeat with the 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 the bottom of the pan.
  • Return skillet to heat and add mushrooms and shallots. 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.
  • Display on a bed of rosemary if desired.

Nutrition Facts: 169 calories, 28 g protein, 5 g carbs, 67 mg cholesterol, 137 mg sodium, 4 g total fat per serving.

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