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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Turkey, Mushroom, and Artichoke Mix

Source: dLife

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

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	265.3

Total Carbs	18.1 g

Dietary Fiber	8.2 g

Sugars	2.2 g

Total Fat	4.7 g

Saturated Fat	0.6 g

Unsaturated Fat	0.6 g

Potassium	507.0 mg

Protein	32.8 g

Sodium	298.9 mg

Dietary Exchanges 4.7 Fat, 2.2 Vegetables, 0.0 Fruits, 2.2 Meat, 0.0 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 lb turkey breast cutlets 1.0
1 tbsp extra virgin olive oil 1.0
1 each medium garlic cloves 0.5
0 1/2 lb fresh mushrooms 0.5
0 1/2 each medium lemons 1.0
1 tbsp Flour, soy, defatted, stirred 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp black pepper 0.25
0 1/4 tsp oregano leaves 0.5
0 1/2 cup vermouth 14.0
14 oz canned artichokes hearts, drained

Directions

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.
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.
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.