These turkey chops with mushroom gravy are one-skillet cooking at its best. Tender, nicely-seasoned turkey cutlets flavor the mushroom pan sauce in this comforting dish, easy enough for a weeknight.
4 (5-to 7-ounce) turkey chops
3/4 teaspoon poultry seasoning
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/8 teaspoon cayenne pepper
1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 tablespoons salted butter
8 ounces cremini mushrooms, sliced
1 cup chopped onion
2 cloves garlic, minced
1 (14.5- ounce) can reduced-sodium chicken broth
1/2 cup half and half
chopped fresh parsley
Gather all ingredients.
Season turkey chops with poultry seasoning, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper.
Place flour in a shallow dish. Dredge chops in flour to coat. Reserve remaining flour (about 2 tablespoons).
Heat oil in a 12-inch skillet over medium-high heat. Add chops, 2 at a time, to the skillet and cook until nicely browned and no longer pink at the center, 6 minutes, turning once. Remove chops from skillet; cover to keep warm. Repeat with remaining chops.
Wipe out the skillet to remove excess flour coating, if necessary.
Add butter to the same skillet and place over medium heat. Add mushrooms and onion to skillet. Cook, stirring, until tender, scraping up browned bits from the bottom of the skillet with a wooden spoon, about 8 minutes. Stir in garlic and cook until fragrant, 1 minute more.
Sprinkle reserved flour over vegetables. Cook and stir for 1 minute, so flour will not have a raw flavor. Pour in broth and half and half; season with remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook and stir until mixture is thickened and bubbly, 6 to 8 minutes.
Return chops to the skillet and heat through, about 2 minutes. Garnish with parsley.
