Turkey Cutlets with Barley

Turkey Cutlets with Barley + enlarge image
Makes:
6 servings
Serving Size:
1 turkey breast slice and 2/3 cup barley mixture each
Prep:
15 mins
Cook:
About 25 mins
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Turkey Cutlets with Barley

Ingredients
2
teaspoons olive oil
6
1/2-inch-thick turkey breast slices (cutlets) (about 1 1/2 pounds)
3
cups sliced fresh button or cremini mushrooms (8 ounces)
1/2
cup chopped onion (1 medium)
1/2
cup chopped carrot (1 medium)
1/2
2
cups reduced-sodium chicken broth
1
cup quick-cooking barley
2
teaspoons snipped fresh thyme or oregano, or 1 teaspoon dried thyme or oregano, crushed
1/4
teaspoon ground black pepper
 
Salt and ground black pepper
 
Snipped fresh thyme or oregano (optional)
 
Lemon wedges (optional)

Directions

  1. In an extra-large nonstick skillet heat 1 teaspoon of the oil over medium-high heat. Add turkey and cook for 4 to 8 minutes or until browned and no longer pink, turning once. Remove turkey from skillet; set aside.
  2. Add the remaining 1 teaspoon oil to the skillet. Add the mushrooms, onion, carrot, and sweet pepper; cook and stir for 3 to 4 minutes or until tender. Stir in broth, barley, and dried thyme (if using). Bring to boiling; reduce heat. Cover and simmer for 10 to 12 minutes or until barley is tender and liquid is nearly absorbed.
  3. Stir in fresh thyme (if using), lemon peel, and 1/4 teaspoon black pepper. Return turkey to skillet. Cover and cook for 1 to 3 minutes or until heated through. Season to taste with salt and pepper. If desired, sprinkle each serving with additional fresh thyme and serve with lemon wedges.

Nutrition Facts

(Turkey Cutlets with Barley)
    Per serving:
  • 241 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 50 mg chol.,
  • 318 mg sodium,
  • 23 g carb.,
  • 4 g fiber,
  • 3 g sugar,
  • 31 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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