4 to 6 turkey cutlets
1/2 cup flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1 tablespoon butter
1 tablespoon olive oil
6 to 8 ounces sliced mushrooms
1 tablespoon butter
1 1/2 cups chicken broth
1/2 cup dry white wine
1 1/2 teaspoons fresh chopped rosemary
1 teaspoon dried parsley flakes, or 2 teaspoons fresh chopped parsley
garlic and herb seasoning, optional
2 tablespoons flour blended with 2 tablespoons cold water
1/2 to 3/4 cup cream
Lay turkey cutlets between sheets of plastic and pound gently and evenly with a rolling pin to thin slightly. Combine the 1/2 cup flour, 1 teaspoon salt, 1/4 teaspoon black pepper, and the paprika; dredge cutlets to coat both sides.
In a large skillet over medium-low to medium heat, sauté turkey cutlets, a few at a time, in the 1 tablespoon of oil and 1 tablespoon butter.
Cook until browned and cooked through, or about 2 to 3 minutes on each side.
Remove cutlets to a warm plate and keep warm.
Add sliced mushrooms to the skillet along with remaining 1 tablespoon butter. Cook until mushrooms are lightly browned. Add the broth, wine, rosemary, parsley, and a few shakes of garlic herb seasoning, if using. Increase heat to simmer the mixture briskly until reduced by about 1/3 to 1/2. Lower heat to medium-low.
Stir the flour and water mixture into the broth mixture. Cook, stirring, until thickened. Add about 1/2 cup of the cream. Taste and add more cream if the sauce seems a little too strong. It depends on how much the broth cooked down. Serve the sauce along with the turkey cutlets, with pasta or rice and a salad or vegetable.
Serves 4 to 6