1 tablespoon cornstarch
1/4 cup reduced-sodium chicken broth
1/3 cup Marsala wine
PAM® Original No-Stick Cooking Spray
1 pkg (8 oz each) sliced mushrooms (8 oz = about 3 cups)
1/2 medium carrot, cut into thin strips (1/2 med = about 1/2 cup)
1 tablespoon chopped fresh parsley
1/4 teaspoon ground black pepper
1 pkg (20 oz each) boneless turkey breast tenderloins
Additional chopped fresh parsley, optional
|% Daily Value|
|Total Fat||1 g||2%|
|Dietary Fiber||1 g||4%|
|Vitamin C||2 mg||4%|
|Vitamin A||1009 iu||20%|
Mix cornstarch, broth and wine in small bowl until well blended; set aside.
Spray large nonstick skillet with cooking spray; heat over medium heat. Add mushrooms, carrot, parsley and broth mixture; stir. Cook 6 minutes or until mushrooms are tender and sauce is thickened and translucent, stirring constantly.
Sprinkle pepper over turkey tenderloins. Add to skillet; turn to coat both sides of tenderloins with sauce. Cover; reduce heat to low. Cook 25 minutes or until tenderloins are no longer pink in centers and juices run clear (165°F), turning occasionally. Garnish with additional chopped fresh parsley, if desired.
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