Ingredients
4
4 servings
- •2 turkey thighs
- •salt and pepper to taste
- •½ cup all-purpose flour
- •1 tablespoon poultry seasoning
- •2 tablespoons olive oil
- •1 small onion, sliced
- •1 (8 ounce) package sliced fresh mushrooms
- •2 cloves garlic, crushed
- •1 cup chicken broth
- •½ (10.75 ounce) can condensed cream of chicken soup
- •2 tablespoons dry sherry
- •1 ½ teaspoons dried oregano
- •1 ½ teaspoons dried parsley
- •1 teaspoon garlic powder
Instructions
- Rinse and pat the turkey thighs dry with paper towels, then sprinkle with salt and pepper. In a shallow bowl, mix the flour with poultry seasoning until well combined.
- Heat the olive oil in a large skillet over medium-high heat; dredge the turkey thighs all over with the seasoned flour, shake off excess flour, then cook the turkey thighs in the hot oil until the meat is browned, about 5 minutes per side.
- Stir the onion, mushrooms, and garlic into the pan. Stir until the mushrooms have begun to give up their juice and the onions are translucent, about 5 minutes. Whisk the chicken broth, cream of chicken soup, and sherry together in a bowl, and stir in the oregano, parsley, and garlic powder. Pour the mixture over the turkey thighs. Cover the pan, reduce heat to medium-low, and simmer until the turkey meat is no longer pink inside and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice the turkey thighs, and serve with sauce.
Nutritional Facts
Per 4 servings
- Calories: 403
- Carbohydrate: 21g
- Fat: 16g
- Fiber: 2g
- Protein: 41g
- Sugar: 2g
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