Prep 15 mins
Cook 10 mins
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. You may also substitute chicken. From verybestbaby.com
- 1 lb turkey breast cutlets
- all-purpose flour
- salt & fresh ground pepper
- 1 tablespoon olive oil, divided
- 1⁄4 cup water
- 1⁄4 cup dry white wine or 1⁄4 cup chicken broth
- 1 tablespoon butter or 1 tablespoon margarine
- 2 large garlic cloves, finely chopped
- 2 teaspoons finely chopped fresh sage or 1⁄2 teaspoon dried sage, crushed
- 1⁄2 teaspoon instant chicken bouillon
- COAT cutlets with flour; sprinkle with salt and pepper.
- HEAT 1 1/2 teaspoons olive oil in large, nonstick skillet over medium-high heat. Add half of cutlets; cook on each side for 1 to 2 minutes or until no longer pink in center. Remove from skillet; keep warm. Repeat with remaining olive oil and cutlets.
- ADD water, wine, butter, garlic, sage, and bouillon to skillet. Bring to a boil; cook for 1 to 2 minutes. Add cutlets to skillet; reduce heat to low. Cook, stirring and turning cutlets over to coat, for 1 to 2 minutes.
This is one of my favorite recipes. In fact my husband and I like it so much that I make it about once a week. I usually substitute poultry seasoning for the sage. It's quick, easy, and healthy but tastes great! Thanks so much for posting!!!
I liked it, DH didn't really like it. Both kids ate it, no complaints. I added fresh sliced mushrooms, which were really good in the sauce. Might have to change the proportions of the wine/water, to add more flavor. Will keep this one in the rotation when hubby is out of town.