Ingredients for Rosemary Turkey With Mushrooms
- Turkey Breast Tenderloin
- Low Sodium Chicken Broth
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- Black Pepper
- Vegetable Oil Cooking Spray
- Balsamic Vinegar
- Fresh Rosemary
- Chanterelle Mushrooms
- Shallots
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How to Make Rosemary Turkey With Mushrooms
- Rinse 1 lb turkey breast and pat thoroughly dry.
- Trim any excess fat.
- In a small bowl, whisk together 1/4 cup low-sodium chicken broth, 1 tablespoon cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Set aside.
- Spray a large skillet with vegetable oil cooking spray.
- Place over medium-high heat.
- Add half of the turkey breast to the hot skillet.
- Cook for 2-3 minutes per side, or until the turkey is cooked through and no longer pink (internal temperature of 165°F).
- Repeat with the remaining turkey breast.
- Remove turkey from skillet and set aside, keeping warm.
- Add 1 tablespoon balsamic vinegar and 1 tablespoon fresh rosemary to the skillet, scraping up any browned bits from the bottom.
- Return skillet to medium heat. Add 8 oz sliced cremini mushrooms and 1/4 cup chopped shallots (or 1/4 cup chopped onion).
- Cook and stir until mushrooms are tender, about 5 minutes.
- Stir the broth mixture and pour into the skillet.
- Cook and stir until the sauce has thickened and become bubbly, about 3 minutes.
- Cook for 2 more minutes, stirring constantly.
- Serve the sauce over the turkey breast.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
0g
Fat
2g
Carbs
1g
