Ingredients
1/4 cup all-purpose flour1/2 teaspoon salt, divided1/4 teaspoon plus 1/8 teaspoon pepper, divided1 package (17.6 ounces) turkey breast cutlets2 tablespoons butter, divided2-1/2 cups quartered fresh mushrooms1 large onion, chopped3/4 cup reduced-sodium chicken broth1/4 cup sherry or additional reduced-sodium chicken broth1/2 cup reduced-fat sour cream1-1/2 teaspoons minced fresh tarragon
Preparation
In a shallow bowl, mix flour and 1/4 teaspoon each salt and pepper. Dip cutlets in flour mixture to coat both sides; shake off excess.
Place a large nonstick skillet coated with cooking spray over medium heat. In batches, cook turkey in 1 tablespoon butter until meat is no longer pink, 2-3 minutes on each side. Remove from pan; keep warm. Wipe pan clean if necessary.
In same skillet, heat remaining butter over medium-high heat. Add mushrooms and onion; cook and stir until tender. Stir in broth and sherry. Bring to a boil; cook just until liquid is almost evaporated. Stir in sour cream, tarragon and the remaining salt and pepper; heat through (do not allow to boil). Serve with turkey.
