- Ingredients
- ⅓ cup (75 mL) all-purpose Flour
- ¼ tsp (1 mL) Garlic powder
- ½ tsp (2 mL) Salt
- ½ tsp (2 mL) Sage
- ⅛ tsp (0.5 mL) Pepper
- 6 Turkey cutlets (750 g)
- ¼ cup (50 mL) Butter
- 1 Onion, chopped
- 1 medium Red Pepper, cut into chunks
- ½ lb (250 g) Mushrooms, sliced
- 3 cups (750 mL) Broccoli flowerettes
- 1 cup (250 mL) Turkey Broth
- ¾ cup (175 mL) half and half Cream
- ⅓ cup (75 mL) Sherry
- Directions
- Mix flour, garlic powder, salt, sage and pepper together; dip cutlets in flour mixture coating well. Melt 3 tbsp (45 mL) butter in skillet; brown cutlets on both sides over medium heat, until juices are clear. Remove from pan; keep warm. Add remaining butter to skillet; add onion, red pepper and mushrooms. Sauté 2-3 minutes; add broccoli and turkey broth. Cover and bring to boil for 1-2 minutes. Meanwhile, mix remaining flour mixture with cream and sherry; stir into broth mixture in skillet. Cook, stirring constantly until thickened. Serve sauce spooned over cutlets along with cooked rice or noodles.
- Tip
- To reduce the fat content and calories in this recipe, use a lighter cream.
