Serves: 4
Total Calories: 392
1. In a large skillet, heat the oil over medium heat and cook the onion until translucent, about 3 minutes. Add the pepper, chile, and mushrooms. Cook, stirring, until the mushrooms give up their juices and start to brown, about 4 minutes. Add the tomatillos, cumin, and oregano. Cook, stirring, 3 minutes. Add the broth and cilantro. Bring to a boil then remove from heat and reserve in the pan.
2. In another large nonstick skillet, heat the butter over medium heat. Season the turkey with salt and pepper and cook about 2 to 3 minutes per side or until browned on the outside, firm to the touch, and no longer pink inside at the thickest part. Overlap the turkey slices on a serving platter. Reheat the sauce, adjust seasoning, and spoon over the turkey.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Turkey with Mushrooms and Tomatillos recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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