Creamy Turkey Dijon - cooking recipe

Ingredients

12 ounces turkey breast tenderloin steaks
2 tablespoons all-purpose flour
2 tablespoons dijon-style mustard
2 tablespoons dry white wine
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup half-and-half or 1 cup light cream
1 tablespoon cooking oil
1 garlic clove, minced
1 medium red bell peppers (1 cup) or 1 medium green bell pepper, cut into julienne strips (1 cup)
1 medium onion, chopped (1/2 cup)
1 1/2 cups sliced fresh mushrooms
3/4 cup frozen peas, thawed
2 cups hot cooked noodles or 2 cups fettuccine
fresh whole mushroom (optional)
fresh basil sprig (optional)

Preparation

Rinse turkey and pat dry.
Cut into thin bite-size strips.
Set aside.
For sauce, in a small bowl stir together flour, mustard, wine, salt and pepper till smooth.
Slowly stir in half-and-half or light cream till well mixed.
Set aside.
Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking).
Preheat over medium-high heat.
Stir-fry garlic in hot oil for 15 seconds.
Add sweet pepper and onions; stir-fry for 2 minutes.
Add sliced mushrooms; stir-fry for 2 minutes more or till crisp-tender.
Remove vegetables from the wok.
Add turkey to the hot wok.
Stir-fry for 2 to 3 minutes or till no pink remains.
Push turkey from the center of the wok.
Stir sauce.
Add sauce to the center of the wok.
Cook and stir till thickened and bubbly.
Return cooked vegetables to the wok.
Add thawed peas.
Stir all ingredients together to coat with sauce.
Cook and stir for 1 to 2 minutes more or till heated through.
Serve immediately over hot cooked noodles or fettuccine.
Garnish with whole mushrooms and fresh basil, if desired.
Nutrition information per serving: 463 calories, 28 g protein, 52 g carbohydrate, 15 g fat (6 g saturated fat), 108 mg cholesterol, 553 mg sodium, 521 mg potassium.