These turkey chops with mushroom gravy are one-skillet cooking at its best. Tender, nicely-seasoned turkey cutlets flavor the mushroom pan sauce in this comforting dish, easy enough for a weeknight.
4 (5-to 7-ounce) turkey chops
3/4 teaspoon poultry seasoning
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/8 teaspoon cayenne pepper
1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 tablespoons salted butter
8 ounces cremini mushrooms, sliced
1 cup chopped onion
2 cloves garlic, minced
1 (14.5- ounce) can reduced-sodium chicken broth
1/2 cup half and half
chopped fresh parsley
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