Source: dLife

Lemon and garlic turkey breast cutlets with mushrooms and artichoke hearts.

Servings

1 lb turkey breast cutlets , cut into 2-inch squares
1 tbsp extra virgin olive oil
1 medium garlic cloves , minced
0.5 lb fresh mushrooms , sliced
0.5 medium lemons , thinly sliced
1 tbsp Flour, soy, defatted, stirred
0.25 tsp salt
0.25 tsp black pepper
0.25 tsp oregano leaves , dried
0.5 cup vermouth
14 oz canned artichokes hearts, drained , quartered

1 Heat the oil in a nonstick skillet. Cook the turkey for 2 minutes then turn over and cook for another 2 minutes. Transfer onto a plate.
2 Put the garlic, mushrooms, and lemon in the skillet. Cook for 5 minutes. Sprinkle the flour, salt, pepper, and oregano on top. Cook for 1 minute, stirring frequently.
3 Mix in the vermouth and bring just to a boil. Stir until the mixture thickens. Mix in the artichokes and turkey. Simmer for about 2 minutes. Serve.