Turkey Vegetable Stew

(20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins

cup all-purpose flour

tablespoon vegetable oil

cups sliced fresh mushrooms

cup chopped carrots

cup chopped onion

cup chopped celery

minced garlic cloves, divided

cup dry white wine

cup tomato paste

tablespoon chopped fresh rosemary

cup chopped fresh Italian parsley

teaspoon finely grated lemon zest

Cube turkey tenderloin and toss in flour. In large saucepan, heat oil over medium-high heat.

Spray a skillet with nonstick cooking spray or add 1 to 2 teaspoons oil. Heat skillet over medium-high heat.

Place tenderloins in hot skillet. Brown on both sides. Add ⅓ cup liquid. Reduce heat to medium-low. Cook, covered, 35 to 40 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.

Add mushrooms, carrots, onion, celery and 2 garlic cloves. Cook 5 minutes or until vegetables are softened, stirring occasionally. Add wine, tomato paste and rosemary. Bring to boil. Reduce heat to medium-low.

Simmer, covered, 25 minutes or until vegetables are tender, stirring occasionally.

Simmer, uncovered, 5 minutes or until thickened.

In small bowl combine parsley, remaining 2 garlic cloves and lemon zest. Sprinkle over turkey stew.