Ingredients
1/2 cup all-purpose flour1/2 teaspoon dried oregano1/2 teaspoon paprika3/4 teaspoon salt, divided1/4 teaspoon pepper, divided1 package (17.6 ounces) turkey breast cutlets1 tablespoon olive oil1/2 pound sliced fresh mushrooms3/4 cup reduced-sodium chicken broth1/4 cup dry white wine or additional broth2 garlic cloves, minced
Preparation
In a large shallow dish, mix flour, oregano, paprika, 1/2 teaspoon salt and 1/8 teaspoon pepper. Dip cutlets in flour mixture to coat both sides; shake off excess.
In a large nonstick skillet, heat oil over medium heat. In batches, add turkey and cook until no longer pink, 1-2 minutes on each side; remove from pan.
Add remaining ingredients to skillet; stir in the remaining salt and pepper. Cook, uncovered, until mushrooms are tender, 4-6 minutes, stirring occasionally. Return turkey to pan; heat through, turning to coat.
