1 teaspoon olive oil
3/4 pound turkey breast cutlets
Salt and freshly ground black pepper
2 medium garlic cloves, crushed
1/2 pound portobello mushrooms, sliced (about 3 cups)
2 tablespoons flour
1/2 cup skim milk
2 tablespoons bread crumbs
2 tablespoons freshly grated parmesan cheese
Heat the oil in an ovenproof nonstick skillet over medium-high heat. Add the turkey. Brown it for 1 minute. Turn and brown the other side for 1 minute. Transfer turkey to a plate.
Add garlic and mushrooms to skillet. Sauté for 2 minutes. Add flour. Cook 30 seconds. Add milk and stir 2 minutes or until sauce thickens. Return turkey to skillet. Simmer until cooked through. Spoon mushrooms over turkey.
Sprinkle bread crumbs and parmesan over mushrooms. Place skillet under broiler. Cook until topping is golden brown, about 2 minutes.