ROSEMARY TURKEY WITH MUSHROOMS

Rosemary Turkey With Mushrooms image

Provided by Petite Mommy

Categories Meat

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 10

1 lb turkey breast tenderloin, slices all visible fat removed
1/2 cup low sodium chicken broth
1 tablespoon cornstarch
1/8 teaspoon salt
1/8 teaspoon black pepper
vegetable oil cooking spray
2 tablespoons balsamic vinegar
1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
8 ounces chanterelle mushrooms or 8 ounces button mushrooms, cleaned, trimmed and sliced
1/4 cup chopped shallots or 1/4 cup onion

Steps:

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. Place over medium-high heat. Add half the turkey to hot skillet. Cook about 2 minutes on each side, or until turkey is tender.
and no longer pink. Repeat with 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 bottom of pan.
Return skillet to heat and add mushrooms and shallots or onion. 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.

Nutrition Facts : Calories 194.7, Fat 1.2, SaturatedFat 0.4, Cholesterol 93.8, Sodium 185, Carbohydrate 5.3, Fiber 0.1, Sugar 0.1, Protein 38.4