Rosemary Turkey With Mushrooms

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 3
• 1 lb turkey breast tenderloin, slices all visible fat removed
• 1/2 cup low sodium chicken broth
• 1 tablespoon cornstarch
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• vegetable oil cooking spray
• 2 tablespoons balsamic vinegar
• 1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
• 8 ounces chanterelle mushrooms or 8 ounces button mushrooms, cleaned, trimmed and sliced
• 1/4 cup chopped shallots or 1/4 cup onion

Recipe

• 1 rinse turkey and pat dry. set aside.
• 2 in a small bowl, stir together broth, cornstarch, salt and pepper. set aside.
• 3 spray a large skillet with vegetable oil. place over medium-high heat. add half the turkey to hot skillet. cook about 2 minutes on each side, or until turkey is tender.
• 4 and no longer pink. repeat with remaining turkey.
• 5 remove skillet from heat; remove turkey from skillet and keep warm. add vinegar and rosemary to skillet, stirring to scrape up brown bits from bottom of pan.
• 6 return skillet to heat and add mushrooms and shallots or onion. over medium heat, cook and stir until mushrooms are tender, about 5 minutes. stir broth mixture and.
• 7 add to skillet. cook and stir until thickened and bubbly, about 3 minutes. cook 2 minutes more, stirring constantly. serve sauce with turkey.