Description
In italy, turkey is often prepared as you would with a chicken breast fillet. Since it's so low in fat, it dries out very quickly. This fast cooking method and creamy sauce produces a nice and easy little dinner. Come to think of it, bet the sauce would be nice on left-over roast turkey. Can't remember where this came from, so let's pretend i made it up. Update 4/14/10: just made the sauce with low-fat cream cheese and it was every bit as good as with regular, so i'm changing the recipe. Who needs the extra calories? I recommend doubling the sauce, at least the cream cheese and milk. And it's lovely on chicken fillets as well.
Ingredients
- Turkey Fillet
- Olive Oil
- Mushroom
- Scallion
- Low-fat Cream Cheese
- Low-fat Milk
- Seasoning Salt
Instructions
- Heat the olive oil in a non-stick skillet over medium-high heat
- Saute each turkey fillet briefly on each side until just cooked through
- Cooking time should be under 2 min per side, depending on the size of fillet
- As each fillet is ready, remove to a service plate, cover & keep warm
- Add mushrooms & scallion to pan
- Saute, stirring, for 2-3 minute until mushrooms are golden
- Add cream cheese & milk, stirring until creamy & heated through
- Season with seasoned salt to taste & spoon over fillets