© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1/4 tsp salt
1/4 tsp pepper
1 lb TURKEY CUTLETS
1 Jar (6 oz) marinated artichoke hearts, drained and set aside, reserving marinade
1 c thinly sliced onion
1 tsp minced garlic
1/2 lb sliced mushrooms
1 Large tomato, chopped
1 tsp dried basil
1/2 tsp dried oregano
1/2 c dry sherry
4 Servings couscous, cooked according to package directions
Sprinkle salt and pepper over each side of cutlets; set aside.
In large, non-stick skillet, over medium-high heat, saute cutlets in 1 tablespoon of reserved marinade 3 to 4 minutes, or until turkey is no longer pink in center. Remove from pan, cover and keep warm.
Reduce heat to medium and saute onions and garlic 1 to 2 minutes in remaining marinade or until vegetables are translucent. Fold in mushrooms, artichokes, tomato, basil, and oregano. Add sherry, reduce heat to medium-low, and simmer 15 to 20 minutes or until mixture is heated throughout.
To serve, place cutlet on portion of couscous and top with sauce.
Total Calories 353
Total Fat 5 g
% Daily Total Fat 12
Cholesterol 70 g
Sodium 424 mg
Total Carbohydrates 36 g
Protein 34 g