Creamy Italian Turkey Fillets With Mushrooms

“In Italy, turkey is often prepared as you would with a chicken breast fillet. Since it's so low in fat, it dries out very quickly. This fast cooking method and creamy sauce produces a nice and easy little dinner. Come to think of it, bet the sauce would be nice on left-over roast turkey. Can't remember where this came from, so let's pretend I made it up. Update 4/14/10: Just made the sauce with low-fat cream cheese and it was every bit as good as with regular, so I'm changing the recipe. Who needs the extra calories? I recommend doubling the sauce, at least the cream cheese and milk. And it's lovely on chicken fillets as well.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the olive oil in a non-stick skillet over medium-high heat.
  2. Saute each turkey fillet BRIEFLY on each side until just cooked through.
  3. Cooking time should be under 2 min per side, depending on the size of fillet.
  4. As each fillet is ready, remove to a service plate, cover & keep warm.
  5. Add mushrooms & scallion to pan.
  6. Saute, stirring, for 2-3 minute until mushrooms are golden.
  7. Add cream cheese & milk, stirring until creamy & heated through.
  8. Season with seasoned salt to taste & spoon over fillets.

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