Light Turkey Cutlets Stroganoff Recipe

Cooking Directions

• STEP 1.In a large skillet, heat olive oil over medium heat. Add turkey cutlets and cook until browned on both sides, about 3-4 minutes per side. Remove from skillet and set aside.
• STEP 2.In the same skillet, add onions and garlic. Cook until onions are translucent and garlic is fragrant, about 2-3 minutes.
• STEP 3.Add mushrooms to the skillet and cook until they release their moisture and start to brown, about 5-6 minutes.
• STEP 4.Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and bring to a simmer. Cook until the sauce thickens, about 3-4 minutes.
• STEP 5.Return the turkey cutlets to the skillet and simmer for an additional 5 minutes, or until the turkey is cooked through and the flavors have melded together.
• STEP 6.Stir in Dijon mustard and Greek yogurt. Season with salt and pepper to taste.
• STEP 7.Serve the turkey cutlets stroganoff over whole wheat noodles or brown rice. Garnish with fresh parsley, if desired.

Cooking Tips

• Make sure to brown the turkey cutlets well before removing them from the skillet. This will add flavor to the dish.
• If the sauce is too thick, you can thin it out with a little more chicken broth.
• Feel free to add other vegetables, such as bell peppers or peas, to the stroganoff for added color and nutrition.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the turkey cutlets stroganoff in a skillet over low heat, stirring occasionally, until heated through.
• Serve the leftovers over whole wheat noodles or brown rice for a quick and easy meal.