Turkey Cutlets With Creamy Mushroom And Wine Sauce

Lay turkey cutlets between sheets of plastic and pound gently and evenly with a rolling pin to thin slightly.

Combine the 1/2 cup flour, salt, black pepper, and the paprika. Dredge cutlets to coat both sides.

In a large skillet over medium-low to medium heat, saute turkey cutlets a few at a time in the oil and 1 tablespoon butter. Cook until browned and cooked through, or about 2-3 minutes on each side. Remove cutlets to a warm plate and keep warm.

Add sliced mushrooms to the skillet along with remaining butter. Cook until mushrooms are lightly browned. Add the broth, wine, rosemary, parsley, and a few shakes of garlic herb seasoning, if using.

Increase heat to simmer the mixture briskly until reduced by about one-third to one-half. Lower heat to medium-low. Stir the flour and water mixture into the broth mixture. Cook, stirring, until thickened.

Add the cream. Taste and add more cream if the sauce seems a little too strong. It depends on how much the broth cooked down.

Serve the sauce along with the turkey cutlets, with pasta or rice and a salad or vegetable.