LIGHT TURKEY CUTLETS STROGANOFF

Light Turkey Cutlets Stroganoff image

My husband, who's a real red-meat man, loves this lighter version of classic beef Stroganoff. I like to serve traditional egg noodles on the side. -Donna Lindecamp, Morganton, North Carolina

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1/4 cup all-purpose flour
1/2 teaspoon salt, divided
1/4 teaspoon plus 1/8 teaspoon pepper, divided
1 package (17.6 ounces) turkey breast cutlets
2 tablespoons butter, divided
2-1/2 cups quartered fresh mushrooms
1 large onion, chopped
3/4 cup reduced-sodium chicken broth
1/4 cup sherry or additional reduced-sodium chicken broth
1/2 cup reduced-fat sour cream
1-1/2 teaspoons minced fresh tarragon

Steps:

In a shallow bowl, mix flour and 1/4 teaspoon each salt and pepper. Dip cutlets in flour mixture to coat both sides; shake off excess. , Place a large nonstick skillet coated with cooking spray over medium heat. In batches, cook turkey in 1 tablespoon butter until meat is no longer pink, 2-3 minutes on each side. Remove from pan; keep warm. Wipe pan clean if necessary., In same skillet, heat remaining butter over medium-high heat. Add mushrooms and onion; cook and stir until tender. Stir in broth and sherry. Bring to a boil; cook just until liquid is almost evaporated. Stir in sour cream, tarragon and the remaining salt and pepper; heat through (do not allow to boil). Serve with turkey.

Nutrition Facts : Calories 290 calories, Fat 9g fat (5g saturated fat), Cholesterol 102mg cholesterol, Sodium 493mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges