Turkey Smothered in Mushroom Sauce

Ingredients:
4 3-ounce turkey breast fillets (each about 1/4 inch thick)
2 tablespoons (1/4 stick) butter
12 ounces fresh assorted wild mushrooms (such as oyster, crimini, and stemmed shiitake), sliced
1/4 cup finely chopped shallots
1/2 cup low-salt chicken broth
2 tablespoons dry Sherry
2 tablespoons chopped fresh tarragon

Preparation Instructions:
Sprinkle turkey fillets with salt and pepper. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add turkey and cook until golden and cooked through, about 2 minutes per side. Transfer turkey to 2 plates. Tent with foil to keep warm.

Melt remaining 1 tablespoon butter in same skillet over medium-high heat. Add mushrooms and shallots; stir to blend. Cover and cook until mushrooms soften and release juices, about 5 minutes. Uncover and sauté until tender, about 2 minutes longer. Stir in chicken broth, Sherry, and half of tarragon. Boil until thickened to sauce consistency, scraping up browned bits, about 2 minutes. Spoon mushroom sauce over turkey. Sprinkle with remaining tarragon and serve.

Serves 2.



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CRIMINI Mushrooms

Mushrooms are a natural source of Vitamin D, essential for absorption of calcium and phosphorus in the body. There is nothing synthetic or chemical added. When exposed to UV light, our sliced mushrooms provide 100% DV of Vitamin D in a 3 oz. serving.