Ingredients: |
Ingredients: 1/2 cup all-purpose flour
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
1 pound 1/4-inch-thick turkey breast cutlets or chicken breast
2 tablespoon extra-virgin olive oil, divided
4 ounce shiitake mushrooms, stemmed and sliced (about 1 1/2 cup)
1 bunch spring onions or scallions, sliced, whites and greens separated, (I used yellow onions)
1 cup reduced-sodium chicken broth
1/2 cup dry white wine
1 cup peas, fresh or frozen, thawed
1 teaspoon freshly grated lemon zest
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Directions: |
Directions:Whisk flour, 1/4 teaspoon salt and pepper in a shallow dish. Dredge each turkey cutlet (or steak) in the flour mixture. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the turkey and cook until lightly golden, 2 to 3 minutes per side. Transfer to a plate; cover with foil to keep warm.
Add the remaining 1 tablespoon oil to the pan and heat over medium-high heat. Add mushrooms and onion (or scallion) whites and cook, stirring often, until the mushrooms are browned and the whites are slightly softened, 2 to 3 minutes. Add broth, wine and the remaining 1/4 teaspoon salt; cook, stirring occasionally, until the sauce is slightly reduced, 2 to 3 minutes. Stir in peas and onion (or scallion) greens and cook, stirring, until heated through, about 1 minute. Stir in lemon zest. Nestle the turkey into the vegetables along with any accumulated juices from the plate. Cook, turning the cutlets once, until heated through, 1 to 2 minutes. |
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