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. You may also substitute chicken. From verybestbaby.com

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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

Directions

1. COAT cutlets with flour; sprinkle with salt and pepper.
2. 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.
3. 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.