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Turkey, Mushroom, and Artichoke Mix
Source: dLife

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

Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

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

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