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TURKEY AND SUN-DRIED TOMATOES




Source of Recipe


unknown


List of Ingredients




1 Pound TURKEY BREAST CUTLETS
1/4 Teaspoon white pepper
1/4 Cup sun-dried tomatoes with oil, drained and sliced, 2 T. oil reserved
1 Can (4 ounces) sliced mushrooms, well drained
1/4 Cup green onion, thinly sliced
1/4 Cup dry white wine


Recipe



Sprinkle each turkey cutlet with pepper. In large, non-stick skillet, over medium-high heat, sauté turkey in 1 tablespoon reserved oil from tomatoes, for 2 to 3 minutes per side or until turkey is no longer pink in center. Transfer turkey to platter and keep warm.
In same skillet, sauté mushrooms and onions for 1 to 3 minutes in remaining 1 tablespoon oil. Add wine and tomatoes; simmer 1 to 3 minutes or until heated throughout.
To serve, spoon sauce over cutlets.