Source: dLife

A rich shiitake mushroom-wine sauce adorns these turkey steaks.

Servings

4 serving turkey breast tenderloin, raw , cut 1/2 inch thick
1 cup fresh mushrooms , sliced (shiitake)
0.33 cup cooking sherry (or Marsala wine)
1.5 tsp fresh thyme , snipped (or 1/2 tsp dried)
1 tsp fresh rosemary , snipped (or 1/2 tsp dried)
0.12 tsp salt
0.12 tsp black pepper
2 tsp olive oil
2 tsp cold water , cold
1 tsp cornstarch
1 cup Pasta, spaghetti, enriched, cooked (optional)

1 Place turkey in a resealable plastic bag set in a shallow dish.
2 For marinade, in a small bowl combine shiitake mushrooms, Marsala, 1/3 cup water, thyme, rosemary, salt, and pepper. Pour over turkey; seal bag.
3 Marinate in the refrigerator for 30 minutes to 2 hours, turning bag occasionally.
4 Drain turkey, reserving marinade. Pat turkey dry with paper towels.
5 In a large skillet heat oil over medium heat. Add turkey; cook for 8 to 10 minutes or until turkey is no longer pink (170 degrees F), turning once.
6 Remove turkey from skillet; cover and keep warm.
7 Pour the marinade into skillet. Bring to boiling; reduce heat. Simmer, covered, for 2 minutes.
8 In a small bowl combine 2 teaspoons water and cornstarch; stir into marinade in skillet. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.
9 If desired, serve the turkey and mushroom mixture over hot cooked pasta.

If you like, serve the turkey with whole wheat linguine (a 1/4-cup serving has about 130 calories and 28 grams carbohydrate).