Turkey Scaloppini

• 1 lb. turkey breast cutlets
• 3 Tbsp. flour
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1 Tbsp. olive oil
• 1/4 c. water
• 1/4 c. chicken broth
• 1 Tbsp. butter or margarine
• 1 clove garlic
• 1/2 tsp. dried sage or 2 tsp. finely chopped fresh sage
• 1/2 tsp. chicken bouillon

1. Coat cutlets with flour. Sprinkle with salt and pepper. Heat 1 1/2 teaspoons olive oil in a 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. Remove from skillet. Repeat with remaining olive oil and cutlets. Add water, chicken broth, 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 and cook, stirring and turning cutlets over to coat for 1 to 2 minutes.

turkey breast cutlets, flour, salt, black pepper, olive oil, water, chicken broth, butter, clove garlic, sage, chicken bouillon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=8357 (may not work)