This Turkey Breast Cutlets in Creamy Mushroom Sauce is so creamy and so tasty! My favorite part about it – well, it’s tied. It’s both freakin’ delicious and also freakin’ easy to make! The herbs make the creamy mushroom sauce so flavorful!

This dish also makes a perfect Thanksgiving or Christmas entrée if you have a small crowd. I made this actually for two – which perfectly left enough for tomorrow’s lunch leftovers also.

Now, I used Turkey Breast Cutlets for this recipe, if you do not have access to that, you can easily also replace the turkey breast cutlets with chicken breast cutlets. There actually isn’t TOO much difference between the two.

Ingredients

• 1 lb turkey breast cutlets
• 1 tsp garlic powder 
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tbsp olive oil
• 2 tbsp butter
• 8 oz baby portobello mushrooms, sliced
• 1 tbsp minced garlic
• 1 tsp dried parsley
• 1/2 tbsp fresh chopped rosemary
• 1 cup heavy cream
• 1/4 cup fresh shredded parmesan cheese

Instructions

Combine garlic powder, salt and pepper and rub over turkey cutlets evenly.

Heat 1 tbsp olive oil in a large cooking pan over medium-high heat and sear turkey cutlets until browned on each side. Remove from heat and set aside for now.

In the same pan, melt the butter and add the mushrooms. Cook for about a minute, stirring occasionally, and then add garlic, parsley, rosemary. Sauté for about 2 minutes.

Add heavy cream and then bring to a simmer. Bump the heat down to low, and continue cooking until sauce has thickened. Stir in the parmesan cheese and stir to combine well with sauce for a minute or two.

Return turkey cutlets back to pan. Season with salt and pepper, as desired.

Remove from heat and serve!

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Turkey Breast Cutlets in Creamy Mushroom Sauce

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Ingredients

• 1 lb turkey breast cutlets
• 1 tsp garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tbsp olive oil
• 2 tbsp butter
• 8 oz portobello mushrooms, sliced
• 1 tbsp minced garlic
• 1 tsp dried parsley
• 1/2 tbsp fresh chopped rosemary
• 1 cup heavy cream
• 1/4 cup fresh shredded parmesan cheese

Instructions

1. Combine garlic powder, salt and pepper and rub over turkey cutlets evenly.
2. Heat 1 tbsp olive oil in a large cooking pan over medium-high heat and sear turkey cutlets until browned on each side. Remove from heat and set aside for now.
3. In the same pan, melt the butter and add the mushrooms. Cook for about a minute, stirring occasionally, and then add garlic, parsley, rosemary. Sauté for about 2 minutes.
4. Add heavy cream and then bring to a simmer. Bump the heat down to low, and continue cooking until sauce has thickened. Stir in the parmesan cheese and stir to combine well with sauce for a minute or two.
5. Return turkey cutlets back to pan. Season with salt and pepper, as desired.
6. Remove from heat and serve!
   
   

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  McCormick Table Ground Black Pepper, 16 oz
• 
  Fine Ground Celtic Sea Salt – (1) 16 Ounce Resealable Bag of Nutritious, Classic Sea Salt, Great for Cooking, Baking, Pickling, Finishing and More, Pantry-Friendly, Gluten-Free
• 
  Simply Organic Garlic Powder Certified Organic, 3.64-Ounce Container
• 
  Kerrygold Pure Irish Butter, Salted, 8 oz
• 
  ZOE Extra Virgin Olive Oil, 1 Liter Tin (Pack Of 2)
• 
  Spice World Fat Free Minced Garlic, 32 Ounce

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 496Total Fat: 35gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 177mgSodium: 531mgCarbohydrates: 6gFiber: 2gSugar: 3gProtein: 40g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

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Did you like this Turkey Breats Cutlets in Creamy Mushroom Sauce recipe? If so you may also like my Chicken Schnitzel with Creamy Mushroom Sauce recipe here!

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