Turkey Cutlet sautéed with mushrooms, garlic, and thyme; we then added reduced chicken stock and a little cream to make the sauce seasoned and place over zucchini linguine and garnish with kalamata olives and parsley.
Reviews
2.8
5 ratings
5
4
3
2
1
The little breast of turkey was still delicious however I don’t love olives but I could take them out
