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Turkey Scaloppine

Turkey cutlets are crosswise cuts from the turkey breast that are 1/4- to 1/2-inch thick. Look for them in your supermarket's poultry section.

Servings: 4

Ingredients

1 pound turkey breast cutlets or slices
3 tablespoons all-purpose flour
3 teaspoons olive oil divided
1/4 cup water
1/4 cup chicken broth or dry white wine
1 tablespoon butter (use safe sub)
2 cloves garlic finely chopped
1/2 teaspoon crushed dried sage
1/2 teaspoon instant chicken flavor bouillon

Directions:

COAT turkey with flour; sprinkle with salt and ground black pepper.

HEAT 1 1/2 teaspoons oil in large, nonstick skillet over medium-high heat. Add half the turkey; cook on each side for 1 to 2 minutes or until no longer pink in center. Remove from skillet; keep warm. Repeat with remaining oil and turkey.

ADD water, broth, butter, garlic, sage and bouillon to skillet. Bring to a boil; cook for 1 to 2 minutes. Add turkey to skillet; reduce heat to low. Cook, stirring and turning turkey over to coat, for 1 to 2 minutes.

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