Cooking Directions

• Lightly coat the turkey with the flour.Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the turkey in 2 batches and cook for 10 minutes or until it's well browned on both sides. Remove the turkey from the skillet. Cover and keep warm.Reduce the heat to medium and add the remaining oil. Add the mushrooms, onion, rosemary and vinegar. Cook and stir until the vegetables are tender.Stir the Italian sauce in the skillet and heat to a boil. Return the turkey to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the turkey is cooked through. Sprinkle with the cheese, if desired.

Ingredients

• 1.5 pounds boneless, skinless turkey breast cutletor slices (about 6 cutlets)0.25 cup all-purpose flour2 tablespoons olive oil6 ounces sliced mushrooms(about 2 cups)1 medium onion, sliced (about 1/2 cup)1 teaspoon chopped fresh rosemary leaves0.5 teaspoon balsamic vinegar3 cups Prego® Traditional Italian Sauce0.5 cup grated Parmesan cheese