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1 1/4 lbs. turkey breast tenderloins
3-4 tbsp. olive oil
8 sm. red potatoes, quartered
4 med. carrots, slice 1/2" thick
1 lg. onion
4 garlic cloves, chopped
2 tbsp. flour
10 3/4 oz. can chicken broth
1 c. dry red wine
1 tsp. thyme leaves
1 tsp. pepper
8 oz. fresh mushrooms, halved
1 c. chopped fresh parsley

Heat oven to 350 degrees. Cut turkey into 1/2" slices. Heat oil in 5 quart Dutch oven 1 minute. Place turkey, potatoes, carrots, onion and garlic in pan. Cook and stir about 10 minutes until turkey isn't pink. Sprinkle flour over turkey mix. Cook and stir 1 minute. Stir in chicken broth, wine, thyme and pepper. Bring to boil. Add mushrooms. Bake, uncovered for 45 to 50 minutes or until vegetables are tender. Stir in parsley. 5 servings.
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