Rosemary Turkey with Mushrooms

Heart Healthy Rosemary Turkey with Mushrooms

Recipe Courtesy of Good Samaritan Hospital

Serves 4

Ingredients

• 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

Directions

• 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.