Chanterelle mushrooms give this dish a delicate, meaty flavor and richness.

1 pound turkey breast tenderloin slices, all visible fat removed
1/2 cup fat-free, low-sodium chicken broth
1 tablespoon cornstarch
1/8 teaspoon salt
1/8 teaspoon black pepper
Vegetable oil spray
2 tablespoons balsamic vinegar
1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
8 ounces chanterelle or button mushrooms, cleaned, trimmed, and sliced
1/4 cup chopped shallots or onion
Fresh rosemary (optional)

In a small bowl, stir together broth, cornstarch, salt, and pepper. Set aside.

Spray a large skillet with vegetable oil. Place over medium-high heat. Add half the turkey to hot skillet. Cook about 2 minutes on each side, or until turkey is tender and no longer pink in center. Repeat with remaining turkey. Remove skillet from heat; remove turkey from skillet and keep warm.

Add vinegar and rosemary to skillet, stirring to scrape up brown bits from bottom of pan. Return skillet to heat and add mushrooms and shallots or onion. Over medium heat, cook and stir until mushrooms are tender, about 5 minutes. Stir broth mixture and add to skillet. Cook and stir until thickened and bubbly, about 3 minutes. Cook 2 minutes more, stirring constantly. Serve sauce with turkey. Serve on a bed of rosemary if desired.