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Source: Fabulous Food Associations

Turkey Cutlets with Sun-Dried Tomatoes
Super fast to make, these turkey cutlets are sure to delight the whole family.
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Serves: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
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1 pound turkey cutlets
1/4 teaspoon white pepper
1/4 cup oil-packed sun-dried tomatoes, drained, sliced (reserve two tablespoons oil)
1 four-ounce can sliced canned mushrooms, well-drained
1/4 cup green onion, thinly sliced
2 tablespoons garlic, chopped
1/4 cup dry white wine
1 tablespoon butter
salt, to taste

Sprinkle each cutlet with salt and white pepper to taste. In large, non-stick skillet, over medium-high heat, sauté turkey in 1 tablespoon reserved oil from tomatoes 2 to 3 minutes per side or until turkey is no longer pink in the center. Transfer turkey to platter and keep warm.

In same skillet, sauté mushrooms, onions, and garlic 1 to 3 minutes in remaining oil. Add wine and tomatoes, simmer 1 to 3 minutes or until heated throughout. Finish with butter. Salt to taste.

To serve, spoon sauce over cutlets.

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