"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Rosemary Turkey Cutlets Recipe

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This recipe for Rosemary Turkey Cutlets, by , is from Jaki-Lynn's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jaki-Lynn Dixon
Added: Friday, September 14, 2007


1 pound turkey breast cutlets
1 cup sliced mushrooms
3/4 cup plain nonfat yogurt, or nonfat sour cream
1 tablespoon all-purpose flour
1/2 cup dry white wine
2 teaspoons Dijon mustard
1 teaspoon dried rosemary, crumbled
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper

Preheat oven to 350F.

Spray an 8-inch square baking pan with vegetable cooking spray. Arrange turkey in pan.

Top with mushrooms.

In a small bowl, combine yogurt, flour, wine, mustard, rosemary, garlic powder and pepper; mix well.

Spread evenly over turkey and mushrooms.

Bake, uncovered, for 45 minutes or until cutlets are tender and cooked through.




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