This recipe embodies elegant simplicity, featuring classic turkey and a healthy variation of a "Diane" style sauce with pungent garlic enhanced by the richness of olive oil.
These flavors complement the comforting consistency and earthy essence of the mushrooms, which are low in calories, carbohydrates and fat while providing B-complex vitamins, copper and selenium. Mushrooms can contain as many antioxidants as vegetables.
There are over 38,000 mushroom varieties today, but of those in the U.S. only about 250 are edible. Some, like the honey mushroom, actually glow in the dark due to a chemical reaction in the organism - the light is called "foxfire."
When one of America’s first submarines, named the "Turtle," was invented by David Bushnell in 1775, there was a problem lighting the inside of the boat. Candles couldn’t be used because of the limited amount of oxygen in the sub so, at Ben Franklin’s suggestion, foxfire lighting was used.
The Worcestershire sauce consists of anchovies layered in brine, tamarinds in molasses, garlic in vinegar, chiles, clove, shallots and sugar, all of which provide a flavorful balance of sweet and tart with the lemon and mustard in the sauce.
Quick and easy to prepare, this dish provides a fresh taste by enhancing the traditional goodness of turkey.
Sauteed Turkey Breast with Mushrooms and Shallots
Content Continues Below ⤵
Yield: Makes 4 servings
- 1 lb. turkey breast cutlets
- 1/2 tsp. garlic powder
- Salt and freshly ground pepper to taste
- 1 Tbsp. extra virgin olive oil
- 1/3 cup finely chopped mushroom caps
- 2 Tbsp. finely chopped shallots
- 1-2 Tbsp. freshly squeezed lemon juice
- 1 Tbsp. Worcestershire sauce
- 1 tsp. Dijon mustard
- 1 Tbsp. chopped fresh parsley
- 1 lemon, cut into 4 wedges
- Sprinkle both sides of cutlets with garlic powder and rub in. Lightly salt and pepper.
- Coat large skillet with oil and heat over medium heat for about 30 seconds. Place mushroom caps and shallots in skillet, sauté for about 1 minute, then push vegetables to side of skillet. Place turkey in skillet and sauté for 5-8 minutes on one side until browned; turn turkey and cook another 5-8 minutes, stirring vegetables until turkey is cooked through – no longer pink in the center.
- Combine lemon juice, Worcestershire sauce and mustard in small bowl and mix well. Add to pan and cook over low heat until heated through – about 1 minute.
- Top with a sprinkle of parsley, garnish with lemon wedges and serve.
Nutritional Information Per Serving:
3 g total fat
0 g saturated fat
2 g carbohydrate
23 g protein
0 g dietary fiber
140 mg sodium