This recipe came out of the American Heart Association Quick and Easy Cookbook. I put it over lemon rice, and thanks to Mags added pine nuts.
1 pound turkey breast tenderloin slices, all visible fat removed
1/4 cup low sodium chicken broth
1 T cornstarch
1/8 t salt
1/8 t pepper
vegetable oil spray
2 T balsamic vinegar
1 t snipped fresh rosemary or 1/4 dried rosemary, crushed
8 oz sliced fresh mushrooms
1/4 cup chopped shallots or onion
In a small bowl, stir together broth, cornstarch, salt, and pepper. Set aside.
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 and no longer pink. Repeat with remaining turkey. 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. Return skillet to heat and add mushrooms and shallots. Over medium heat, cook and stir until mushrooms are tender, about 5 minutes. Stir broth mixture and add to skillet. Cook and stir until thickened and bubbly, about 3 minutes. Cook 2 minutes more, stirring constantly. Serve sauce with turkey.
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Rosemary Turkey with Mushrooms
