Ingredients
2 tablespoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 pound turkey breast cutlets
2 teaspoons butter or margarine
MUSHROOM TOMATO SAUCE:
1 cup sliced fresh mushrooms
1 1/2 teaspoons canola oil
2 garlic cloves, minced
1/4 teaspoon dried rosemary, crushed
2 medium tomatoes – peeled, seeded and chopped
2 tablespoons dry white wine or chicken broth
1 teaspoon brown sugar
salt and pepper to taste
1 teaspoon butter or margarine
1 tablespoon minced fresh basil
1 1/2 teaspoons lemon juice
2 tablespoons minced fresh parsley
Directions
In a large resealable plastic bag, combine the flour, salt if desired and pepper. Add the cutlets, two at a time and shake to coat. In a skillet, cook cutlets in butter for 2-3 minutes on each side or until lightly browned.
Meanwhile, in a skillet, saute mushrooms in oil until tender. Add garlic and rosemary; cook and stir for 1 minute. Add the tomatoes, wine or broth, brown sugar, salt if desired and pepper; cook and stir for 5 minutes. Stir in butter and basil. Serve cutlets with sauce. Sprinkle with lemon juice and parsley.
