A light, low-calorie one-dish supper.
Recipe information
Yield
Serves 2
Ingredients
1 tablespoon olive oil
8 ounces sliced turkey breast tenderloin
1 14 1/2- to 15-ounce can tomatoes, drained, chopped
1 small onion, thinly sliced
1 bell pepper, thinly sliced
4 mushrooms, thinly sliced
1/2 cup dry white wine
1/2 cup canned chicken broth
2 garlic cloves, minced
1/2 teaspoon dried thyme, crumbled
Preparation
Heat oil in heavy large skillet over medium-high heat. Season turkey slices with salt and pepper. Add to skillet and sauté until cooked through, about 3 minutes per side. Transfer turkey to platter. Cover with foil and keep warm. Add remaining ingredients to skillet. Simmer until vegetables are tender, about 10 minutes. Season to taste with salt and pepper. Spoon vegetable mixture over turkey and serve.
