1 1/4 lb. turkey breast tenderloins
3 to 4 tbsp. olive oil
8 sm. red potatoes, quartered
4 med. carrots, sliced
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 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 for 45 to 50 minutes or until vegetables are tender. Stir in parsley. 5-6 servings.