Turkey Paprika - serves 2

Preparation - 25 minutes

2 tsp vegetable oil
2 thin turkey cutlets(1/4 pound each)
1/2 cup sliced mushrooms
1/4 cup chopped onion
1 tbsp all-purpose flour
1/2 cup canned chicken broth
1/4 cup plain low-fat yogurt
1 tsp each paprika and chopped fresh parsley
1/8 tsp white pepper
1 cup cooked wide noodles(hot)

In nonstick skillet heat oil; add turkey cutlets and cook over medium-high heat, until tender, 3 minutes on each side, transfer to plate and set aside.
In same skillet combine mushrooms and onion and cook, stirring, until mushrooms are softened, 2 minutes. Sprinkle flour over vegetables and stir quickly to combine; continuing to stir, add broth. Cook over medium heat, stirring, until mixture thickens, about 5 minutes.
In small mixing bowl combine yogurt, paprika, parsley, and pepper; stir in 1 tbsp broth from vegetable mixture. Stir yogurt-broth mixture into skillet; return cutlets to skillet.
Cook until cutlets are heated through, 3 minutes(do not boil).
To serve, on serving platter arrange noodles; top with turkey mixture.