No dairy! Very low in cholesterol!
Ingredients:
1 lb. turkey cutlets
2 sliced shallots
2 cloves garlic, diced
1 & 1/2 cups sliced or chopped portabello or crimini mushrooms
1/2 cup Marsala cooking wine
1 cup almond milk
Canola Oil
1 tbsp sun-dried tomatoes, finely chopped
1 tbsp chopped sun-dried tomatoes
1 tbsp. fresh lemon juice
Approximately 1 cup flour
Salt/Pepper
Directions:
Season cutlets on both sides with salt and pepper, then dredge in flour. Heat 1 tbsp oil in skillet. Sauté cutlets until golden brown on both sides, then remove from skillet-about 2-3 minutes per side. Add another tbsp oil and sauté shallots, parsley, garlic, mushrooms, and sun-dried tomatoes. Cook until shallots start to brown. Add Marsala wine, lemon juice, and almond milk to skillet with veggies and simmer until the sauce begins to thicken. Put the turkey cutlets back into skillet and simmer on low heat until tender- about 30 minutes. If the sauce is too thin, mix 1 cup of almond milk with 1/4 cup of flour in a separate bowl and stir until lumps are gone-then slowly add to skillet, a little at a time. Salt/pepper to taste. If sauce is too thin, dissolve 1 tbsp in 1 cup flour then add to skillet. We enjoyed this recipe with brown rice and a veggie salad.
