Love mushrooms? You're in for a treat, in just minutes. This colorful and flavorful one-pot dish teams turkey with lots of mushrooms (use wild for even more flavor), peas, carrots and fresh herbs. Complement this earthy entrée by serving it on a bed of noodles.

Whole wheat flour
2 turkey cutlets (each 6 ounces and ½-inch thick, see Note)
Salt and black pepper
Olive oil cooking spray
1 teaspoons olive oil
2 teaspoons butter
2 shallots, finely minced
½ pound sliced wild or cultivated mushrooms (about 3 cups)
1 cup shredded (not grated) carrots, or 1 cup carrots cut into matchstick strips
½ cup frozen peas
1  teaspoon fresh tarragon leaves, minced
2  tablespoons chopped fresh flat-leaf parsley, plus more for garnish
3  tablespoons snipped fresh chives, plus more for garnish
¾ cup low-sodium chicken or mushroom broth

  1. Place some flour in a shallow bowl. Season the turkey cutlets with salt and pepper, then lightly dredge both sides of each cutlet with flour.
  2. Coat a large, heavy nonstick skillet with olive oil spray. Place 1 teaspoon of the olive oil in the skillet and heat over medium heat. Cook the cutlets until browned but not cooked through, about 2 minutes per side. Remove the cutlets from the skillet and set aside.
  3. Coat the skillet again with olive oil spray and melt the butter in it over medium-low heat. Add the shallots and cook until slightly softened, about 2 minutes. Increase the heat to medium-high, add the mushrooms and cook 2 minutes.
  4. Add the carrots, peas, tarragon, parsley, chives and broth and let it come to a boil, then lower the heat and let it simmer for 2 minutes. Return the cutlets to the skillet. Let it simmer, stirring frequently, until the sauce is slightly reduced and the turkey is cooked through (there should be no pink), about 2 minutes. Season with salt and pepper to taste, and garnish with more parsley and chives

    Note: If your turkey cutlets are more than ½ inch thick, pound them with a heavy skillet or meat pounder until they are an even ½ inch in thickness.

Serves 2

Nutrition Info:
1 portion provides:

Protein: 1 ½ servings
Green leafy and yellow vegetables and fruits: 2 servings
Other fruits and vegetables: 3 servings