1 pkg. (about 1 1/4 lb.) Turkey Store fresh turkey breast tenderloins
3-4 tbsp. olive oil (I use 2 tbsp.)
8 sm. red potatoes, quartered
4 med. carrots, sliced 1/2 inch thick
1 lg. onion, chopped
4 cloves garlic, finely chopped
2 tbsp. flour
10 3/4 oz. can chicken broth
1 c. dry red wine
1 tsp. thyme leaves
1/4 to 1/2 tsp. pepper
8 oz. fresh mushrooms, cut in half
1 c. chopped fresh parsley

Heat oven to 350 degrees. Cut turkey tenderloins into 1/2-inch thick slices. Heat oil in 5-quart Dutch oven over medium-high heat until oil sizzles, about 1 minute. Place turkey, potatoes, carrots, onion and garlic in pan. Cook and stir frequently until turkey is no longer pink, about 10 minutes.

Sprinkle flour over turkey mixture. Cook and stir 1 minute. Stir in chicken broth, wine, thyme and pepper; bring to a boil. Add mushrooms. Bake uncovered at 350 degrees for 45-50 minutes or until vegetables are tender. Stir in parsley. Yield: 5 servings. Calories: 420; Fat 12 g.