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Country French Turkey and Red Potatoes with Broccoli Zucchini Salad

1/4 cup all-purpose flour
1/8 teaspoon pepper
1 pound uncooked turkey breast slices — about 1/4 inch thick ( I am using chicken )
1 pound mushrooms — cut in half
8 large shallots — cut into fourths
8 small red potatoes — (about 3/4 pound), cut into 6 wedges
1/3 cup dry white wine
OR
1/3 cup chicken broth
1/2 teaspoon dried rosemary leaves

Mix flour and pepper in shallow dish or resealable plastic bag. Coat turkey with flour mixture.

Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook turkey in skillet about 5 minutes, turning once, until brown. Remove turkey from skillet; keep warm.

Add mushrooms and shallots to skillet. Cook about 3 minutes, stirring frequently, until shallots are tender. Stir in remaining ingredients.

Heat to boiling, stirring constantly. Boil and stir 2 minutes. Add turkey; reduce heat to low. Cover and simmer about 6 minutes, stirring occasionally, until turkey is no longer pink in center.

Yield: 4 servings.

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