• 3 lb. turkey breast, cut into strips
  • 4 Tbsp. flour
  • 1 tsp. onion powder
  • 1/2 tsp. freshly ground black pepper
  • 2 tsp. paprika
  • 1 tsp. sage
  • 2 Tbsp. canola oil
  • 1/2 cup dry white wine
  • 8 oz. fresh mushrooms, cleaned & sliced
  • 1 bunch fresh chives, chopped


Heat oil to med-high heat to brown the turkey strips. In resealable bag, add flour, onion powder, pepper, paprika and sage together; shake to mix. Add turkey strips; shake to coat evenly. Brown turkey strips and lower heat while adding wine, mushrooms and chives. Cover; simmer for approximately 45 min.

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Midwest Hunting & Fishing

Midwest Hunting and Fishing magazine is a bi-monthly magazine providing relevant and timely content to our readers throughout the Midwest through our high-quality print and digital magazine. Fisherman and hunters alike find MHF there one stop shop to find the latest news and information on the hottest trends, fishing and hunting reports, destinations and quality content only found in MHF issues. We bring real-time outdoor news to our readers and viewers through our many digital formats such as this website, social media channels and our bi-weekly e-newsletter. To stay up to do date with all things Outdoors subscribe to our e-newsletter and follow along on our Facebook and Instagram pages.