Tangy Turkey Saute - cooking recipe

Ingredients

1/4 cup all-purpose flour
8 turkey breast cutlets, pounded 1/4 inch thick (about 2 ounces each)
1 1/2 tablespoons olive oil, divided
2 cups sliced mushrooms
1/2 cup sliced green onion
1 garlic clove, minced
1/8 teaspoon dried thyme
1/2 cup marsala wine or 1/4 cup fresh lemon juice
1/4 cup chicken broth
1 tablespoon fresh parsley, topped

Preparation

Dredge cutlets in flour; shake off excess. In a large nonstick skillet, heat 1 tablespoon of oil over medium-high heat. Cook the cutlets until golden and cooked through, turning once, about 2 minutes per side. Place on a plate and cover to keep warm.
heat remaining oil in same skillet. Add mushrooms, green onion, garlic, and thyme. Cook, stirring for 3 minutes. Stir in wine, broth, and any accumulated juices from the plate. Increase heat to high; bring to a boil. Cook until slightly thickened, about 3 minutes.
Remove from heat; stir in parsley. return cutlets to skillet. Spoon sauce over top. Serve.