Savory Broccoli, Mushroom and Turkey Cutlets

Photo: Kristi Rimkus

Ingredients

6 ea turkey cutlets

1/2 cup rice flour

1 tablespoon rosemary, minced

1 tablespoon parsley, minced

1 tablespoon thyme, minced

1 tablespoon oregano, minced

2 tablespoons garlic oil

4 tablespoons chives, chopped

1 cup mushrooms

2 cups broccoli florets, rough chopped

1 cup chicken broth

1/2 cup white wine

1 teaspoon dijon mustard

1 cup low fat mozzarella cheese

Preparation

Preheat oven to 350.

Heat oil in non-stick skillet.

Combine chopped herbs and mix 1/2 of herbs with rice flour, reserving the rest for later use.

Dredge turkey cutlets in rice flour and herbs, and cook 2 minutes on each side. Remove from skillet and place in 13×9 baking dish sprayed with cooking spray.

Add wine to skillet and scrape up bits of turkey. Add mushrooms, broccoli, chicken broth, dijon and chives. Cook 5 – 8 minutes until sauce has reduced and broccoli is crisp-tender.

Top turkey cutlets with mushroom mixture and sauce.

Top with cheese and bake another 10 minutes to melt cheese. Check to ensure that turkey doesn’t overcook.