WW Points: 3
1/2 teaspoon olive oil
4 turkey cutlets – (4 oz ea) — pounded 1/4″ thick
1/4 teaspoon freshly-ground black pepper
1/4 cup dry white wine (or vermouth) — plus
1/2 tablespoon dry white wine (or vermouth)
2 cups low-sodium chicken broth
1 1/2 tablespoon grainy mustard (coarse ground)
8 fresh sage leaves
1 teaspoon cornstarch
Heat the oil in a large nonstick skillet. Dust the turkey cutlets with pepper. Add cutlets to the skillet and cook over high heat, turning once, until nicely browned outside but still slightly pink inside, 1 to 2 minutes per side. Transfer to a platter and keep warm in a low oven, about 200 degrees.
Add 1/4 cup of the wine or vermouth to the skillet. Cook over moderately-high heat until reduced by half, scraping up any browned bits and incorporating them into the liquid. Add the chicken stock and mustard and boil for 4 minutes. Add the sage leaves and cook until the liquid is reduced by half, about 4 minutes.
In a small bowl, dissolve the cornstarch in the remaining 1/2 tablespoon wine and stir into the sauce. Bring sauce back to a boil until thickened and season with salt and pepper.
Add the turkey and turn to coat with the sauce. Transfer the turkey to a platter and spoon the remaining sauce on top.
Calories: 164; carbohydrates: 2 g; protein: 29 g; fat: 2.3 g; cholesterol: 70 mg.
Source: Advocate Health Care’s Recipes for Health, provided by http://www.madsrecipes.com/