Title: Scallopini Turkey Slices
Categories: Turkey Poultry
Yield: 4 Servings
| 1 | pk | Boneless fresh turkey breast slices; about 1 lb |
| 2 | tb | Parmesan; grated |
| 1 | tb | Flour |
| 1/2 | ts | Oregano; divided |
| 1 | tb | Oil |
| 4 | oz | Mushrooms; fresh, sliced about 1 cup |
| 1/4 | c | Green onions; sliced |
| 10 | oz | Pkg frozen artichoke hearts slightly thawed |
| 1/3 | c | Chicken broth |
| 2 | tb | Lemon juice |
| 2 | tb | Dry white wine |
In small bowl, combine Parmesan cheese, flour and 1/4t oregano; blend well.
Coat turkey breast slices with flour mixture. Heat oil in 12 inch skillet
over med high heat until oil sizzles, about 1 minute. Add turkey. Cook 1
1/2 to 2 mins on each side or until lightly browned. Remove turkey from
skillet; keep warm. Add remaining ingredients including 1/4t oregano to
skillet; bring to boil. Reduce heat to medium; cook 2-5 mins or until
artichokes are fork tender. Arrange artichoke mixture and turkey on serving
platter; drizzle with remaining sauce in skillet. Per serving: 212 cals,
23% cals from fat, 30g prot, 10g carb, 6g fat, 73mg chol, 138mg sodium From
The Turkey Store's A Fresh Approach Cookbook