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3
tablespoons all-purpose flour
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1/4
teaspoon salt
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1/4
teaspoon lemon-pepper seasoning
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4
turkey breast steaks or 4 medium skinless, boneless, chicken breast halves (12 ounces total)
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3
tablespoons margarine or butter
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2
ounces fresh morels or 1/2 ounce dried morels, rehydrated
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2
tablespoons sliced green onion
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1
clove garlic, minced
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1 1/4
cups half-and-half, light cream, or milk
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1
tablespoon all-purpose flour
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1
tablespoon dry sherry
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Fresh herbs (optional)
1. Combine the 3 tablespoons flour, salt, and lemon-pepper seasoning; coat turkey with flour mixture.
2. In a large skillet cook turkey in 2 tablespoons of the margarine or butter over medium heat for 8 to 10 minutes or until tender and no pink remains, turning once. Transfer turkey to individual plates; cover to keep warm.
3. Cut any large morels into bite-size strips. For sauce, in the same skillet cook morels, green onion, and garlic in the remaining margarine or butter for 3 to 4 minutes or until tender.
4. Combine half-and-half and the 1 tablespoon flour; add to vegetables in skillet. Cook and stir until thickened and bubbly; add sherry. Cook and stir for 1 minute more. Season to taste with salt and pepper.
5. Spoon some of the sauce over turkey; pass remainder when serving. If desired, garnish with fresh herbs. Makes 4 servings.
- Servings Per Recipe 4,
- Calories 301,
- Protein (gm) 23,
- Carbohydrate (gm) 11,
- Fat, total (gm) 18,
- Cholesterol (mg) 83,
- Saturated fat (gm) 7,
- Sodium (mg) 324,
- Percent Daily Values are based on a 2,000 calorie diet
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