My little family enjoyed this recipe. Quin loves mushrooms! He often wants to buy them at the store when he gets to tag along and help me shop, so this was a treat for him. The original recipe calls for Turkey cutlets, but I rarely have turkey on hand so I substituted chicken tenders instead. I have made it with both and it comes out to be a personal preferance of poultry if you ask me.
4 (4 oz) turkey or Chicken cutlets
1/2 cup all-purpose flour
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1/4 cup butter or margarine, divided
1 cup sliced mushrooms
1 (14.5 oz) can chicken broth
Coat cutlets in 1/4 cup flour seasoned with garlic salt and pepper.
Melt 1 Tablespoon butter in a skillet over medium-high heat. Add cutlet. Cook until lightly browned, about 5 minutes per side; drain. Transfer cutlet to serving platter cover and keep warm.
Heat remaining butter in skillet add mushrooms. Saute for 5 minutes. Stir in remaining flour; cook until bubbly, about 4 minutes.
Stir broth into skillet. Cook, stirring continually, until slightly thickened, about 3 minutes. Drizzle sauce over cutlets and serve.
A perfect side dish for this meal is green beans or a toss salad.
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