Winery: Peaceful Bend Vineyard

Ingredients:
1 large portabella mushroom, diced into ½ inch cubes
1 medium onion, chopped
⅛ cup chicken broth
⅛ cup Courtois (Chardonel)
2 large cloves garlic, chopped
1 bay leaf
1 medium to large green pepper, chopped
1 (15 oz) can crushed tomatoes
3 turkey cutlets (approx. 1 ½ pounds)

Directions:
Place all the ingredients except the turkey in a medium to large size saucepan. Simmer over medium high heat until the vegetables are cooked crisp-tender. Place the turkey cutlets in a casserole dish and pour the vegetable mixture over the cutlets, coating the meat evenly with the vegetables. Bake in a 350 degree oven for 15 minutes or until the cutlets are cooked through.