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