Turkey Breast Cutlets in Creamy Mushroom Sauce
These Turkey Breast Cutlets in Creamy Mushroom Sauce are quick, comforting, and packed with flavor! Tender turkey is smothered in a rich garlic-parmesan cream sauce with sautéed mushrooms and herbs—perfect for an easy dinner or small holiday meal.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb turkey breast cutlets
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- 2 tbsp butter
- 8 oz baby portobello mushrooms, sliced
- 1 tbsp minced garlic
- 1 tsp dried parsley
- ½ tbsp fresh rosemary, chopped
- 1 cup heavy cream
- ¼ cup freshly shredded parmesan cheese
Instructions
- 1
Mix garlic powder, salt, and pepper. Rub over turkey cutlets evenly.
- 2
Heat olive oil in a skillet over medium-high heat. Sear cutlets for 2–3 minutes per side until browned. Remove and set aside.
- 3
In the same pan, melt butter. Add mushrooms and cook for 1 minute. Add garlic, parsley, and rosemary. Sauté for 2 more minutes.
- 4
Add heavy cream and bring to a simmer. Lower heat and cook until slightly thickened. Stir in parmesan cheese and combine well.
- 5
Return turkey cutlets to the pan and simmer for 1–2 minutes. Season with additional salt and pepper to taste.
- 6
Remove from heat and serve hot.