1 pound turkey breast cutlets
1 cup sliced mushrooms
3/4 cup plain nonfat yogurt, or nonfat sour cream
1 tablespoon all-purpose flour
1/2 cup dry white wine
2 teaspoons Dijon mustard
1 teaspoon dried rosemary, crumbled
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
Preheat oven to 350°F.
Spray an 8-inch square baking pan with vegetable cooking spray. Arrange turkey in pan. Top with mushrooms.
In a small bowl, combine yogurt, flour, wine, mustard, rosemary, garlic powder and pepper; mix well. Spread evenly over turkey and mushrooms. Bake, uncovered, for 45 minutes or until cutlets are tender and cooked through.
Makes 4 servings.