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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Here's one of my most-requested recipes, thanks to the special white wine and mustard sauce. It makes an ordinary weeknight dinner feel like a little party. Ingredients:
1/3 cup king arthur unbleached all-purpose flour |
1/4 teaspoon dried rosemary, crushed |
1/4 teaspoon dried thyme |
1/8 teaspoon white pepper |
1 package (17.6 ounces) turkey breast cutlets |
4 teaspoons canola oil |
1/4 cup white wine or reduced-sodium chicken broth |
1/2 teaspoon cornstarch |
1/3 cup reduced-sodium chicken broth |
1/2 cup reduced-fat sour cream |
1 teaspoon spicy brown mustard |
paprika, optional |
Directions:
1. In a shallow bowl, mix flour and seasonings. Dip cutlets in flour mixture to coat both sides; shake off excess. In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add turkey in batches and cook 2-4 minutes on each side or until meat is no longer pink. Remove to a serving plate; keep warm.
2. Add wine to pan; increase heat to medium-high. Cook 30 seconds, stirring to loosen browned bits from pan. In a small bowl, mix cornstarch and broth until smooth; stir into skillet. Bring to a boil; cook and stir 1-2 minutes or until slightly thickened.
3. Stir in sour cream and mustard; heat through. Pour over turkey. If desired, sprinkle with paprika. Yield: 4 servings.
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