1 package (20 ounces) turkey breast tenderloins
1/4 cup all-purpose flour
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 tablespoon olive oil
1/2 pound fresh mushrooms, sliced
1 tablespoon butter
1/2 Reduced-Sodium Chicken Broth
1/2 cup marsala wine or 1/3 cup Reduced-Sodium Chicken Broth, 3 tablespoons white grape juice and 2 teaspoons white wine vinegar
1 teaspoon lemon juice
- Cut tenderloins in half and flatten to 3/4-in. thickness. In a large resealable plastic bag, combine the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add turkey and shake to coat.
- In a large nonstick skillet, cook turkey in oil over medium heat for 7-8 minutes on each side or until no longer pink. Remove and keep warm.
- In the same skillet, saute mushrooms in butter for 4 minutes or until tender. Stir in the broth and wine. Cook over medium heat for 12-15 minutes or until liquid is reduced by half. Stir in lemon juice and remaining salt and pepper. Serve over turkey.