Turkey & Vegetables with Balsamic Pan Sauce

Mealtime is made easy with this simple skillet dish that combines sautéed turkey cutlets, mushrooms, broccoli and red pepper with a savory sauce. It’s a quick cooking, tasty dish that’s perfect for those nights when you don’t have a lot of time.  This only took about 25 minutes to make and it was delicious!

Serves 6

INGREDIENTS:

1 3/4  pounds boneless, skinless turkey breast cutlet or chicken breast halves

2  tablespoons vegetable oil

1  package (8 ounces) sliced mushrooms (about 2 1/2 cups)

3  cups broccoli florets

1/2 cup red bell pepper strips

1  carton (18.3 ounces) Swanson® Turkey Gravy

2 tablespoons balsamic vinegar

 

How to Make It

Season the turkey as desired.  Heat the oil in a 12-inch skillet over high heat.  Add the turkey and cook for 6 minutes or until well browned.  Remove the turkey from the skillet. Add the mushrooms, broccoli and pepper to the skillet and cook for 5 minutes or until the broccoli is tender-crisp, stirring often. Add the gravy and vinegar and heat to a boil.  Return the turkey to the skillet.  Cook for 2 minutes or until the turkey is cooked through.  Season to taste.

Step 1

Season the turkey as desired.  Heat the oil in a 12-inch skillet over high heat.  Add the turkey and cook for 6 minutes or until well browned.  Remove the turkey from the skillet.

Step 2

Add the mushrooms, broccoli and pepper to the skillet and cook for 5 minutes or until the broccoli is tender-crisp, stirring often.

Step 3

Add the gravy and vinegar and heat to a boil.  Return the turkey to the skillet.  Cook for 2 minutes or until the turkey is cooked through.  Season to taste.

Nutrition:

Calories per serving 233, fat grams 8.3,Sodium 598 grams, carbs 8.3 grams, protein 32.5 grams

 

Original recipe from Campbell’s Kitchen

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