Turkey Cutlets With Sherry Mushroom Sauce

• 16 ounces turkey cutlets
• 1 cup low fat buttermilk
• 1 tablespoon poultry seasoning
• 1 tablespoon olive oil
• 2 cups mushroom sliced
• 1/2 cup low fat chicken broth
• 1/2 tablespoon rosemary finely chopped
• 1 teaspoon butter
• salt
• pepper

1. Combine buttermilk and poultry seasoning in a zip lock bag and add turkey. Marinate for 3 hours.
2. Spray a non-stick skillet with cooking spray and heat to medium. Drain buttermilk from turkey and add to skillet. Cook 4 - 5 minutes per side until turkey is no longer pink inside.
3. Remove turkey to a plate, and pour off any liquid in the pan.
4. Add olive oil to pan. When olive oil is heated, add mushrooms and rosemary. Saute for 3 minutes, then add chicken broth and sherry. Cook for 5 minutes until mushrooms are tender and sauce is reduced by 1/3.
5. Add butter to the pan, and melt into sauce.
6. Add turkey back to the pan and heat through with sauce.

turkey cutlets, buttermilk, poultry seasoning, olive oil, mushroom, chicken broth, rosemary, butter, salt, pepper

Taken from www.yummly.com/recipe/Turkey-Cutlets-With-Sherry-Mushroom-Sauce-1675388 (may not work)