1/4 cup all purpose flour
4 (4 ounce) turkey breast cutlets
Salt and freshly ground black pepper to taste
2 teaspoons olive oil, divided
2 cloves garlic, minced
2 teaspoons chopped fresh sage
1/4 cup dry white wine
1/2 cup reduced sodium reduced fat chicken broth
2 teaspoons fresh lemon juice
Cooking Instructions
Spread flour on a large plate. Pat turkey cutlets with paper towels and season with salt and pepper. Dredge lightly in flour. In a large nonstick skillet, heat 1 teaspoon olive oil over medium high heat. Add turkey cutlets and cook until no longer pink inside, about 2-4 minutes per side. Remove cutlets and keep warm.
Add remaining 1 teaspoon olive oil, garlic and sage and cook for about one minute. Add wine and broth and bring to boil. Reduce heat and add lemon juice and turkey breasts to skillet. Cook over low heat for 2 minutes, turning occasionally to coat.
Makes 4 Servings
Serving Size: 1 cutlet
Nutrients per serving:
Calories: 189
Total fat: 3 grams (16% of calories)
Saturated fat: 1 gram
Cholesterol: 70 mg
Sodium: 134 mg
Carbohydrate: 7 grams (16% of calories)
Protein: 29 grams (68% of calories)
Dietary fiber: trace
by JollyCook
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