Ingredients
1
tablespoon olive oil
3/4
lb turkey cutlets, cut into thin strips
2
large shallots, thinly sliced
1
box (10 oz) cremini mushrooms, sliced
1
cup baby carrots, sliced
1
clove garlic, finely chopped
1
teaspoon hot paprika
1/4
teaspoon salt
1
cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
2
teaspoons tomato paste
2
teaspoons Worcestershire sauce
2
teaspoons cornstarch
1/3
cup fat-free sour cream
Preparation
In large nonstick skillet, heat 2 teaspoons of the oil over high heat. Add turkey; cook and stir 3 to 4 minutes or until no longer pink and just cooked through. Remove to a plate.
Reduce heat to medium-high; add remaining 1 teaspoon oil and shallots to skillet. Cook and stir 1 minute or until shallots begin to soften. Add mushrooms and carrots. Cook and stir 4 minutes or until mushrooms soften. Stir in garlic, paprika and salt; cook and stir 1 minute longer. Remove skillet from heat.
In small bowl, stir chicken broth, tomato paste, Worcestershire sauce and cornstarch until blended. Return skillet to medium heat; add broth mixture. Cook, stirring frequently, until the sauce thickens and boils. Simmer 2 minutes. Stir in turkey; cool 1 minute longer or until hot. Remove skillet from heat; stir in sour cream.
