Peas and baby onions are harbingers of spring, the first sign that warm weather's on its way. With turkey cutlets and a simple white wine sauce, they pair up in this flavorful dish that calls out for mashed roots or steamed asparagus on the side.

Makes 4 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

1/2 cup all-purpose flour
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
1 pound 1/4-inch-thick turkey breast cutlets or steaks
2 tablespoons extra-virgin olive oil, divided
4 ounces shiitake mushrooms, stemmed and sliced (about 1 1/2 cups)
1 bunch spring onions or scallions, sliced, whites and greens separated
1 cup reduced-sodium chicken broth
1/2 cup dry white wine
1 cup peas, fresh or frozen, thawed
1 teaspoon freshly grated lemon zest

1. Whisk flour, 1/4 teaspoon salt and pepper in a shallow dish. Dredge each turkey cutlet (or steak) in the flour mixture. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the turkey and cook until lightly golden, 2 to 3 minutes per side. Transfer to a plate; cover with foil to keep warm.
2. Add the remaining 1 tablespoon oil to the pan and heat over medium-high heat. Add mushrooms and onion (or scallion) whites and cook, stirring often, until the mushrooms are browned and the whites are slightly softened, 2 to 3 minutes. Add broth, wine and the remaining 1/4 teaspoon salt; cook, stirring occasionally, until the sauce is slightly reduced, 2 to 3 minutes. Stir in peas and onion (or scallion) greens and cook, stirring, until heated through, about 1 minute. Stir in lemon zest. Nestle the turkey into the vegetables along with any accumulated juices from the plate. Cook, turning the cutlets once, until heated through, 1 to 2 minutes.

NUTRITION INFORMATION: Per serving: 302 calories; 8 g fat (1 g sat, 5 g mono); 46 mg cholesterol; 19 g carbohydrate; 34 g protein; 3 g fiber; 471 mg sodium.
Nutrition bonus: Iron (20% daily value), Vitamin A (20% dv), Vitamin C (20% dv), Folate (14% dv).

I just made this tonite and I had a TON of liquid. I am not sure why so much is called for. I also thinks this meal takes longer to cook with the prep included. I couldn't find turkey cutlets so I cut up a Jenny O turkey and it tasted great. I would recommend much less liquid because even when it boiled, the liquid didn't reduce very much (according to their directions). Also, you need side dishes. The picture is deceiving. I would have cooked up more peas if I knew how little it made for 4 servings.

A mom, Eden Prairie, MN

Very easy, simple ingredients (I used regular mushrooms that I had in the fridge) that produced an elegant-looking and flavorful meal. The turkey is very moist, the mushrooms add heartiness and peas some sweetness. I simmered the sauce longer than recommended due to the previous comment about too much liquid. After adding the turkey and letting it cool a bit the sauce took on a nice consistency.

Corenna, Las Vegas, NV