Recipes

Ingredients

• 1 package Lilydale^® Turkey Breast Cutlets
• 2 tbsp (30 mL) butter
• 2 tbsp (30 mL) Mastro^® Olive Oil
• ½ onion, finely chopped
• 3 cloves garlic
• 1 cup (250 mL) mushrooms, sliced
• 2 tsp (10 mL) flour
• ¼ cup (60 mL) white wine
• 1 ½ cups (300 mL) half and half cream
• 2 tsp (10 mL) parsley, chopped
• ½ tsp (2 mL) rosemary, chopped
• ¼ tsp (60 mL) truffle oil (optional)
• salt and pepper

Directions

1. Season Lilydale^® Turkey Breast Cutlets with salt and pepper.
2. Melt butter in a large skillet over medium high heat. Place turkey cutlets into skillet and cook on both sides, 5 minutes each, until an internal temperature of 165°F is reached. Remove turkey from skillet.
3. Add olive oil, onions, and garlic into skillet, and cook on medium high heat until onions are translucent. Add mushrooms and sauté for 4-5 minutes. Sprinkle flour over the mushrooms and continue to stir. Add white wine and continue to cook for 1-2 minutes. Slowly add cream and stir for 3-5 more minutes until sauces thickens.
4. Turn off heat and stir in parsley, rosemary and truffle oil. Add salt and pepper to taste.
5. Serve with quinoa, oven-roasted potatoes, rice, or pasta.