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Turkey Scaloppine With Peas

A home-style Turkey Scaloppine With Peas made with Canned Tomatoes, Flour, Olive Oil, Dry White Wine, and Nonfat Chicken Broth. Serves 4. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 cup
• 1 lb
• 2 tbsp
• 1 tbsp
• 1/4 cup
• 1/2 cup
• 1 tsp
• 10 oz

Method (preview)

1. 1

   Then coat with flour.

2. 2

   In a wide frying pan, heat oil over medium-high heat.

3. 3

   Add turkey and cook 1 1/2 to 2 minutes on each side or until lightly browned.

4. 4

   Remove turkey from pan and keep warm.

5. 5

   Add wine to pan and stir to scrape up browned bits.

6. 6

   Add pureed tomatoes, chicken broth and sage. Heat to simmering; simmer 5 minutes or until sauce thickens slightly.

7. 7

   Add peas; cook for 1 minute to heat through. Pour sauce over turkey.

8. 8

   Books).

9. 9

   Published Wednesday, May 7, 1997, in the San Jose Mercury News

10. 10

    Copied with permission.

11. 11

    NOTES: Cal 253.6

12. 12

    Fat 5.6g

13. 13

    Carb 15.6g

14. 14

    Fib 4g

15. 15

    Pro 31.7g

16. 16

    Sod 286mg

17. 17

    CFF 21.1%

18. 18

    Nutr. Assoc.: 0 0 0 0 0 0 0 3154 0