Cream cheese, chicken broth and chopped fresh parsley make a simple but tasty base for the mushroom-onion sauce in this turkey scallopini dish.
What You Need
Original recipe yields 4 servings
4 turkey cutlet s (1 lb.)
1/4 cup KRAFT Tuscan House Italian Dressing, divided
1/2 lb. fresh mushroom s, chopped
1 small onion, chopped
1 tsp. chopped fresh thyme
1/2 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 cup chopped fresh parsley
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Let's Make It
Pound turkey to 1/4-inch thickness. Heat 2 Tbsp. dressing in large nonstick skillet on medium-high heat. Add turkey; cook 1 min. on each side or until browned on both sides. Transfer to plate; cover to keep warm.
Add remaining dressing to skillet; stir in mushrooms, onions and thyme. Cook 10 min. or until mushrooms are tender, stirring frequently. Add broth and cream cheese; cook and stir 3 to 5 min. or until cream cheese is melted and mixture is well blended.
Return turkey to sauce; cook 2 min. or until turkey is done and sauce is heated through. Sprinkle with parsley.
Substitute dry white wine for 1/4 cup of the broth.
Serve with steamed vegetables, and hot cooked brown rice or egg noodles.
How to Pound the Turkey
Place each turkey cutlet between 2 sheets of plastic wrap, and pound with meat mallet or rolling pin to 1/4 inch thickness.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.