Ingredients

• 2 tablespoon extra-virgin olive oil, divided
• 1 pound turkey breast cutlets, 1/4 inch thick
• 2 1/2 cups sliced mushrooms, (about 8 ounces)
• 3 tablespoon all-purpose flour
• 1 cup reduced-sodium chicken broth
• 1/4 cup dry sherry, (see Tip)
• 1 cup low-fat milk
• 2/3 cup frozen peas, thawed
• 1/2 cup chopped jarred roasted red peppers
• 1/4 cup shredded Parmesan cheese
• Freshly ground pepper, to taste

---

Cooking Directions

Step 1

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add turkey and cook until lightly golden, 2 to 3 minutes per side. Transfer to a plate and cover to keep warm.

Step 2

Heat the remaining 1 tablespoon oil in the pan. Add mushrooms and cook, stirring often, until browned, 4 to 6 minutes. Sprinkle with flour; stir to coat. Stir in broth and sherry; bring to a simmer. Continue simmering, stirring constantly, until the mixture is slightly reduced, 1 to 2 minutes. Add milk, peas and peppers; return to a simmer, stirring often. Cook until thick and slightly reduced, about 2 minutes. Stir in Parmesan and pepper. Return the turkey and any accumulated juices to the pan, turn to coat with sauce and cook until heated through, 1 to 2 minutes.