Instructions: *NOTE: Original recipe used 1 T vegetable oil... I cut it back.

**NOTE: I used brown mushrooms

Heat oil in large skillet over med heat. Saute turkey cutlets 2 - 2 1/2 min on each side or until no longer pink and lightly browned. Season with salt and pepper to taste. Remove from skillet and set aside. Add mushrooms to skillet. Saute 1 min or until almost tender. Add green onions and garlic; saute 1 min more. Add wine to skillet. Stir together cornstarch and broth until smooth; add to vegetable-wine mixture. Bring to
a boil, stirring frequently. Return turkey to skillet. Continue simmering
until sauce is thickened and turkey is hot.

Makes 4 servings.

This was very good!! I did add salt at the table.

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