Place turkey between 2 layers of plastic wrap and pound with a mallet or the palm of your hand until each piece is ½ inch thick.
Season turkey with salt. Combine flour, thyme, and pepper on a large plate. Dredge turkey in flour mixture so it is lightly coated.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add mushrooms and sauté 1-2 minutes, until golden brown. Move mushrooms to the sides of the pan, add 1 teaspoon oil to the center, add turkey, and cook 3-4 minutes on each side, until cooked through.
Remove turkey and add wine to pan. Reduce by half, stirring and removing brown bits off the bottom of the pan to flavor the sauce. Serve mushroom sauce over turkey.
Exchanges 3 very lean meats; 1.5 fats; 1 vegetable
Side Suggestions: Lemony Egg Noodles Cook 4 ounces egg noodles according to package directions, omitting salt and fat. Toss with 1 teaspoon butter and 1 teaspoon lemon juice. Sprinkle with 1/8 teaspoon salt and freshly ground pepper to taste. Nutrition Info (for ½ of recipe): 235 calories; 41 g carbohydrate; 8 g protein; 4 g fat (1.5 g sat); 1.5 g fiber; 157 mg sodium. Exchanges: 2.5 starches; 0.5 fat.
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