Scaloppine of Turkey alla Calabrese
Prep: 10 minutes • Cook: 20 minutes • Serves: 4
1/4 cup Schnucks all-purpose flour
3/4 teaspoon salt, divided
1/4 teaspoon ground black pepper
1 package (about 1 pound) thin-sliced boneless, skinless turkey breast for scaloppine
2 tablespoons extra virgin olive oil
1 package (8 ounces) sliced mushrooms
1 can (14 ounces) Schnucks Select quartered artichoke hearts, drained
1/4 cup coarsely chopped fresh parsley leaves
1/4 cup dry white wine
1. In pie plate or wide, shallow bowl, combine flour, 1/2 teaspoon salt and pepper. Dip each slice of turkey in flour mixture to coat.
2. In 12-inch skillet, heat oil over medium-high heat until very hot but not smoking. Add turkey, in batches if necessary, and cook 6 to 8 minutes, turning once, or just until turkey loses its pink color throughout and reaches an internal temperature of 165°F. Remove turkey slices to plate as they are done; keep warm.
3. In same skillet, cook mushrooms 5 minutes or until browned, stirring occasionally. Transfer mushrooms to plate with turkey. Add artichoke hearts, parsley, wine and remaining 1/4 teaspoon salt to skillet; boil 1 minute, stirring to loosen browned bits from bottom of skillet. Return turkey and mushrooms with any juices on plate to skillet; heat through.
Each serving: about 252 calories, 8 g total fat (1 g saturated), 56 mg cholesterol, 698 mg sodium, 15 g carbohydrate, 1 g fiber, 27g protein