Ingredients

2 tablespoons extra-virgin olive oil, divided
1 pound 1/4-inch-thick turkey breast cutlets
8 ounces sliced mushrooms (about 2 1/2 cups)
3 tablespoons all-purpose flour
1 cup reduced-sodium chicken broth
1/4 cup dry sherry (see Note)
1 cup low-fat milk
2/3 cup frozen peas, thawed
1/2 cup chopped jarred roasted red peppers
1/4 cup shredded Parmesan cheese
Freshly ground pepper to taste

Directions

Heat 1 tablespoon oil in a

large nonstick skillet over medium-high heat. Add turkey and cook until lightly golden, 2
to 3 minutes per side. Transfer to a plate, cover and keep warm.

Heat the remaining 1 tablespoon oil in the pan. Add mushrooms and cook, stirring often,
until browned, 4 to 6 minutes. Sprinkle with flour; stir to coat. Stir in broth and
sherry; bring to a simmer. Continue simmering, stirring constantly, until the mixture is
slightly reduced, 1 to 2 minutes. Add milk, peas and peppers; return to a simmer, stirring
often. Cook until thick and slightly reduced, about 2 minutes. Stir in Parmesan and
pepper. Return the turkey and any accumulated juices to the pan, turn to coat with sauce
and cook until heated through, 1 to 2 minutes.

Ingredient note: Don't use the "cooking sherry" sold in many supermarkets
— it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold
with other fortified wines in your wine or liquor store.