8 turkey breast cutlets
1-1/2 tablespoons olive oil, divided
2 cups sliced mushrooms
1/2 cup sliced green onion
1 clove garlic, minced
1/8 teaspoon dried thyme
1/2 cup marsala wine or 1/4 cup fresh lemon juice
1/4 cup chicken broth
1 tablespoon fresh parsley

In a large skillet, heat 1 tablespoon of oil over medium-high heat. Cook the cutlets until cooked through, turning once, about 2 minutes per side. Place on a plate and cover to keep warm.

Heat remaining oil in same skillet. Add mushrooms, green onion, garlic, and thyme. Cook, stirring, for 3 minutes. Stir in wine, broth, and any accumulated juices from plate. Increase heat to high; bring to a boil. Cook until slightly thickened, about 3 minutes.

Remove from heat; stir in parsley. Return cutlets to skillet. Spoon sauce over and serve.

Serves 4