Ingredients

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4 boneless pork cutlets (4 ounces each)
1 teaspoon canola oil
1 1/2 pounds sliced fresh mushrooms
1 medium onion, chopped
2 garlic cloves, minced
1 cup white wine or reduced-sodium chicken broth
1/3 cup all-purpose flour
1/4 cup water
2 Tablespoons minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper

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Instructions

1. In a large nonstick frying pan coated with cooking spray, cook the pork in oil over medium heat for 3 to 4 minutes on each side or until no longer pink.

2. Remove and keep warm.

3. Add mushrooms, onion and garlic to the frying pan; cook over medium-high heat for 5 to 8 minutes or until tender.

4. Add wine, stirring to loosen browned bits from pan.

5. Whisk together flour and water until smooth; stir into mushroom mixture.

6. Bring to a boil; cook and stir for 2 minutes or until thickened.

7. Stir in the parsley, salt and pepper. Serve sauce over pork.

Nutrition

Serving Size: 1 cutlet with ¾ cup mushroom sauce
Calories: 271
Sodium: 381mg
Fat: 12g
Saturated Fat: 4g
Carbohydrates: 12g
Fiber: 2g
Protein: 23g
Cholesterol: 74mg