TURKEY WITH ASPARAGUS Herbes de Provence
½ teaspoon salt
¼ teaspoon black ground pepper
⅛ cup all purpose flour
12 ounces boneless, skinless turkey cutlets
⅓ cup shallots, chopped
½ cup chicken broth, divided
6 tablespoon Chardonnay wine, divided
1 ½ teaspoons Herbes de Provence
1 tablespoon butter
2 cloves garlic, minced
1 cup fresh sliced mushrooms
1 pound fresh asparagus, cut into 2-inch pieces
1. In a bowl combine salt, pepper, flour, and Herbes de Provence; sprinkle evenly over both sides of cutlets; set aside.
2. Melt butter in a large skillet over medium heat. Add shallots and garlic: cook, stirring, until golden brown. Increase heat to medium-high and add turkey cutlets and slowly add ¼ cup broth and 3 tablespoons white wine. Cook turkey about 5 minutes per side.
3. Add asparagus, mushrooms, remaining broth and wine. Cover; cook until asparagus is tender and turkey is cooked through, about 5 minutes.