1 lb. turkey breast cutlets (preferably organic free range)
1/2 tsp. garlic powder
Sea salt and freshly ground pepper to taste
1 Tbsp. extra virgin olive oil
1/3 cup finely chopped mushroom caps
2 Tbsp. finely chopped shallots
1-2 Tbsp. freshly squeezed lemon juice
1 Tbsp. Worcestershire sauce (preferably organic)
1 tsp. Dijon mustard
1 Tbsp. chopped fresh parsley
1 lemon, cut into 4 wedges

Directions

1. Sprinkle both sides of cutlets with garlic powder and rub in. Lightly salt and pepper.

2. Coat large skillet with oil and heat over medium heat for about 30 seconds. Place mushroom caps and shallots in skillet, sauté for about 1 minute, then push vegetables to side of skillet. 

3. Place turkey in skillet and sauté for 5-8 minutes on one side until browned; turn turkey and cook another 5-8 minutes, stirring vegetables until turkey is cooked through – no longer pink in the center.

4. Combine lemon juice, Worcestershire sauce and mustard in small bowl and mix well. Add to pan and cook over low heat until heated through – about 1 minute.

5. Top with a sprinkle of parsley, garnish with lemon wedges and serve.
Makes 4 servings.
Per serving: 130 calories, 3 g total fat (0 g saturated fat), 2 g carbohydrate,
23 g protein, 0 g dietary fiber, 140 mg sodium.