Turkey Steaks With Mushroom Gravy

• olive oil↗2 teaspoons
• (4 ounce) turkey cutlets2
• whole wheat flour↗1 tablespoon
• garlic powder, to taste↗1⁄4 teaspoon
• black pepper, to taste↗1⁄4 teaspoon
• Mushroom gravy
• garlic clove, finely minced↗1
• onion, finely chopped↗1⁄4 cup
• white mushrooms, sliced 1/4 inch thick↗1 1⁄4 cups
• fat free chicken broth↗1⁄4 cup
• thyme↗1⁄2 teaspoon
• Dijon mustard↗1⁄2 teaspoon
• Worcestershire sauce↗1 teaspoon
• evaporated skim milk1⁄4 cup

Step-by-step instructions

1. 1

   Combine the flour, pepper and garlic powder in a plate or flat bowl. Lightly dredge the turkey cutlets in the flour. Reserve remaining unused flour for the gravy.

2. 2

   Place olive oil in a hot nonstick skillet. Add the turkey cutlets and cook for two minutes on each side. Remove cutlets to a plate and cover to keep warm.

3. 3

   Add the onions, garlic and mushrooms to the pan and cook over high heat for one minute.

4. 4

   Reduce the temperature to medium. Add the broth, mustard, thyme and Worcestershire and a teaspoon of the left over flour from dredging. Stir cooking for just a minute. Add the milk and cook another minute. Return the cutlets to the pan and cook for two minutes until the sauce has begun to thicken just a bit.

5. 5

   A word of caution: Although there is temptation to simmer longer, there is a chance the sauce will curdle. Please don't do that as it will diminish the appearance (but not the taste) of the final dish.