Heart Healthy Rosemary Turkey with Mushrooms
Recipe Courtesy of Good Samaritan Hospital
- 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.