1 lb turkey breast
½ C chicken broth
1 Tbls cornstarch
salt & pepper
2 Tbls balsamic vinegar
1 tsp fresh rosemary
(or ¼ tsp dried rosemary, crushed)
8 oz button mushrooms
¼ C chopped onion
fresh rosemary garnish
Cut turkey breasts into tenderloin slices, removing all visible fat. Rinse turkey and pat dry.
In a bowl, combine broth, cornstarch, salt and pepper.
Coat a skillet with non-stick cooking spray; place over medium-high heat. Add turkey to hot skillet; cook 2 minutes each side, until meat is no longer pink. Remove from heat and remove turkey from skillet (keep warm).
Add vinegar and rosemary to skillet, scraping up brown bits from bottom of pan. Return pan to heat; add mushrooms and onion. Cook, over medium heat, stirring constantly until mushrooms are tender (5 minutes).
Add broth mixture. Cook until thickened (3 minutes). Cook 2 minutes more, stirring occasionally. Serve mushroom sauce over turkey. Garnish, if desired, with fresh rosemary.