Creamy Italian Turkey Fillets With Mushrooms

In italy, turkey is often prepared as you would with a chicken breast fillet. since it's so low in fat, it dries out very quickly. this fast cooking method and creamy sauce produces a nice and easy little dinner. come to think of it, bet the sauce would be nice on left-over roast turkey. can't remember where this came from, so let's pretend i made it up. update 4/14/10: just made the sauce with low-fat cream cheese and it was every bit as good as with regular, so i'm changing the recipe. who needs the extra calories? i recommend doubling the sauce, at least the cream cheese and milk. and it's lovely on chicken fillets as well.

Steps

Heat the olive oil in a non-stick skillet over medium-high heat.

Saute each turkey fillet briefly on each side until just cooked through.

Cooking time should be under 2 min per side , depending on the size of fillet.

As each fillet is ready , remove to a service plate , cover & keep warm.

Add mushrooms & scallion to pan.

Saute , stirring , for 2-3 minute until mushrooms are golden.

Add cream cheese & milk , stirring until creamy & heated through.

Season with seasoned salt to taste & spoon over fillets.

Ingredients

turkey fillet, olive oil, mushroom, scallion, low-fat cream cheese, low-fat milk, seasoning salt