1 lb TURKEY BREAST CUTLETS
1/4 tsp white pepper
1/4 c sun-dried tomatoes with oil, drained, sliced and 2 tbsp oil reserved
1 Can (4 oz) sliced mushrooms, well drained
1/4 c thinly sliced green onion
1/4 c dry white wine
Sprinkle each turkey cutlet with pepper. In large, nonstick skillet, over medium-high heat, sauté turkey in 1 tablespoon reserved oil from tomatoes, for 2 to 3 minutes per side or until turkey is no longer pink in center. Transfer turkey to platter and keep warm.
In same skillet, sauté mushrooms and onions for 1 to 3 minutes in remaining 1 tablespoon oil. Add wine and tomatoes; simmer 1 to 3 minutes or until heated throughout.
To serve, spoon sauce over cutlets.
Total Calories 286
Total Fat 15 g
% Daily Total Fat 47
Cholesterol 70 g
Sodium 177 mg
Total Carbohydrates 5 g
Protein 29 g