Prep time: 15 minutes

Cook time: 45 minutes

Serves: 6


• 3 lb. turkey breast, cut in 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 C. dry white wine

• 8 oz. fresh mushrooms, cleaned and sliced

• 1 bunch fresh chives, chopped


   In a skillet, heat canola oil to med-high heat to brown the turkey strips.

   In a resealable bag, add the flour, onion powder, pepper, paprika & sage together; shake to mix.

Add the turkey strips & shake to coat evenly.

   Brown the turkey strips and lower the heat while adding the wine, mushrooms and chives.

   Cover and simmer for approximately 45 minutes.

About The Author

Midwest Hunting & Fishing

Where and what to hunt and fish, that’s usually the big question on most sportsmen’s minds. Midwest Hunting & Fishing magazine has been connecting our readers to outdoor adventures all over the Midwest and beyond. Over the years our magazine has become a must have “Travel Guide” for sportsmen looking for information on the next new hunting or fishing experience. Every issue brings the reader interesting, informative and educational content on the world of the outdoors. Inside each issue you will hook up with Guides and Outfitters, new products, places to stay, reviews and even recipes for your harvest. Midwest Hunting & Fishing magazine is a unique bi-monthly magazine. Additional copies are distributed through non-profits, expos, trade shows, and are sent to soldiers overseas.