Turkey With Portobello Sauce
1 1/4 pounds turkey cutlets
1 teaspoon garlic salt
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
2 tablespoons extra-virgin olive oil
4 tablespoons butter 1/2 stick
1 package sliced cremini mushrooms 8 ounces
1/2 cup Madeira wine
1 cup low-sodium chicken broth
1 packet turkey gravy mix 1.08 ounce
Season both sides of turkey cutlets with garlic salt, thyme, and pepper. In a large skillet, heat oil over medium-high heat. Add cutlets and cook for 2 to 3 minutes per side, or until cooked through. Remove cutlets and set aside.
Melt butter in skillet. Add mushrooms and cook, stirring constantly, for 5 minutes. Remove skillet from heat and carefully add Madeira wine. Return skillet to heat and deglaze by scraping browned bits from bottom of pan.
Stir in broth and gravy mix and bring to a boil. Return turkey (and any juices) to skillet, reduce heat, and simmer for 5 minutes to heat through. Serve cutlets drizzled with mushroom sauce.