At the stove
Make the recipe
- In largesaucepan,heat olive oil and butter on medium-high.Brown turkey cutlets in pan, about 2 mins per side. Remove cutlets to plate; set aside.
- Add onion to pan and Stir in white wine and chicken broth until saute until translucent. sauce begins to thicken. Stirinflourwithwhisk and cookfor1 min. Blend incream cheese until smooth.
- Add artichoke hearts, tomatoes and turkey cutletsto sauce.Reduce heat to medium-low, coverand simmerfor 10 mins.Seasonto taste with salt and pepper.
- Serveimmediately over egg noodles orrice.
Transcription review
This cooking text was read from the supplied card. Compare measurements, temperatures, and preservation instructions with the card image while the collection receives final editorial review.
This cooking text was read from the supplied card. Compare measurements, temperatures, and preservation instructions with the card image while the collection receives final editorial review.
Source and editorial notes
Official recipe card supplied by the collection owner. The structured text was transcribed from the card and awaits final line-by-line editorial review.
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