Light Turkey Cutlets Stroganoff

• 1/4 cup all-purpose flour
• 1/2 teaspoon salt, divided
• 1/4 teaspoon plus 1/8 teaspoon pepper, divided
• 1 package (17.6 ounces) turkey breast cutlets
• 2 tablespoons butter, divided
• 2-1/2 cups quartered fresh mushrooms
• 1 large onion, chopped
• 3/4 cup reduced-sodium chicken broth
• 1/4 cup sherry or additional reduced-sodium chicken broth
• 1/2 cup reduced-fat sour cream
• 1-1/2 teaspoons minced fresh tarragon

1. In a shallow bowl, mix flour and 1/4 teaspoon each salt and pepper. Dip cutlets in flour mixture to coat both sides; shake off excess.
2. Place a
3. coated with cooking spray over medium heat. In batches, cook turkey in 1 tablespoon butter until meat is no longer pink, 2-3 minutes on each side. Remove from pan; keep warm. Wipe pan clean if necessary.
4. In same skillet, heat remaining butter over medium-high heat. Add mushrooms and onion; cook and stir until tender. Stir in broth and sherry. Bring to a boil; cook just until liquid is almost evaporated. Stir in sour cream, tarragon and the remaining salt and pepper; heat through (do not allow to boil). Serve with turkey.

allpurpose, salt, pepper, turkey breast cutlets, butter, mushrooms, onion, chicken broth, sherry, sour cream, tarragon

Taken from www.tasteofhome.com/recipes/light-turkey-cutlets-stroganoff/ (may not work)