Title: Turkey Slices in Mustard Sauce
Categories: Poultry Turkey
Yield: 4 Servings
| 1 | pk | Boneless fresh turkey slices; about 1 lb |
| 2 | tb | Margerine; divided |
| 1/3 | c | Green onions; sliced |
| 1/2 | c | Chicken broth |
| 1/4 | c | Dry sherry |
| 2 | tb | Dijon style mustard |
| 1/2 | c | Evaporated skim milk; or half and half cream |
| 1 | | Tomato; chopped |
| 2 | tb | Parsley; fresh, minced |
Melt 1T margerine in 12 inch skillet over med high ehat. Add turkey breast
slices. Cook 1 1/2 to 2 mins on each side or until lightly browned. Remove
turkey from skillet; keep warm. Melt remaining 1T margerine in same skillet
over med high heat. Add onions; cook and stir 2 mins. Add chicken broth,
sherry, mustard and evap skim milk; blend well. Bring to a boil; cook and
stir until slightly thickened. Pour sauce over turkey. Top with tomato and
parsley. Per serving: 216 cals, 30% cals from fat, 27g prot, 4g carb, 7g
fat, 71mg chol, 351mg sodium From The Turkey Store's A Fresh Approach
Cookbook