Turkey Cutlets with Barley
teaspoons olive oil
1/2-inch-thick turkey breast slices (cutlets) (about 1 1/2 pounds)
cups sliced fresh button or cremini mushrooms (8 ounces)
cup chopped onion (1 medium)
cup chopped carrot (1 medium)
cup chopped red sweet pepper (1 small)
cups reduced-sodium chicken broth
cup quick-cooking barley
teaspoon finely shredded lemon peel
teaspoon ground black pepper
Salt and ground black pepper
Snipped fresh thyme or oregano (optional)
Lemon wedges (optional)
- 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.
- 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.
- 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