Tangy Turkey Saute

• 1/4 cup all-purpose flour
• 8 turkey breast cutlets, pounded 1/4 inch thick (about 2 ounces each)
• 1 1/2 tablespoons olive oil, divided
• 2 cups sliced mushrooms
• 1/2 cup sliced green onion
• 1 garlic clove, minced
• 1/8 teaspoon dried thyme
• 1/2 cup marsala wine or 1/4 cup fresh lemon juice
• 1/4 cup chicken broth
• 1 tablespoon fresh parsley, topped

1. Dredge cutlets in flour; shake off excess. In a large nonstick skillet, heat 1 tablespoon of oil over medium-high heat. Cook the cutlets until golden and cooked through, turning once, about 2 minutes per side. Place on a plate and cover to keep warm.
2. heat remaining oil in same skillet. Add mushrooms, green onion, garlic, and thyme. Cook, stirring for 3 minutes. Stir in wine, broth, and any accumulated juices from the plate. Increase heat to high; bring to a boil. Cook until slightly thickened, about 3 minutes.
3. Remove from heat; stir in parsley. return cutlets to skillet. Spoon sauce over top. Serve.

flour, turkey breast cutlets, olive oil, mushrooms, green onion, garlic, thyme, marsala wine, chicken broth, fresh parsley

Taken from www.food.com/recipe/tangy-turkey-saute-279505 (may not work)