A nice turkey dish for any occasion. Perfect for dinner or easy enough for every day!

Serve immediately with lightly steamed asparagus, crusty whole grain bread slices topped with a sundried tomato tapenade, and a large mixed green salad.

Diestel product: 1 1/2 to 2 lbs. Diestel Turkey tenders (approx. 4 tenders)

Ingredients:
1 1/2 to 2 lbs. Diestel Turkey tenders (approx. 4 tenders)
3 to 4 Tbsp. whole wheat flour
1/2 tsp. garlic powder
1/4 tsp. black pepper, freshly ground (or salt-free lemon pepper seasoning)
dash of salt
1Tbsp. olive oil
2 Tbsp butter (soy butter)
2 large shallots, thinly sliced
2 cloves garlic, minced
1 cup mushrooms, sliced
1/2 cup white wine
2 Tbsp. lemon juice
2 Tbsp. capers

Directions:
Place turkey between two sheets of wax paper and pound with a mallet until 1/4” thick. Mix together flour, black pepper (or salt-free lemon pepper), salt and garlic powder. Lightly dredge turkey in flour mix, shake off excess flour. Heat olive oil in a skillet. Sauté turkey for approximately one minute per side then remove from skillet. Add butter, shallots, mushrooms and garlic to skillet and sauté for two minutes. Reduce heat to medium low then slowly add lemon juice and wine, stirring constantly to keep sauce from breaking. Add turkey back to skillet, spooning sauce over top. Top with capers and heat through, approximately five minutes.

Serve immediately with lightly steamed asparagus, crusty whole grain bread slices topped with a sundried tomato tapenade, and a large mixed green salad.

Serves 4-6.
Prep time: approximately 20 minutes
Cook time: approximately 20 minutes

Ryan’s Kitchen is brought to you by our friend, Ryan Levering, who we are proud to support in her quest for excellence. Ryan is a top competitor and to produce at a world-class level she counts on hard work and a balanced diet.

Ryan knows that protein is an essential ingredient in muscle building. So she chooses Diestel turkey – low in fat and high in protein – to help her train harder, recover faster and stay on top of the pack!