Breast Of Turkey Provencal

• 4 pieces turkey breast cutlets
• 1/3 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup white wine
• 2 teaspoons minced garlic
• 1 teaspoon rosemary
• 1 teaspoon oregano
• 1/2 cup chicken broth
• 12 sun-dried tomatoes, halves
• 1 bay leaf
• 2 teaspoons parsley, chopped (optional)

1. Pound turkey cutlets to 1/4 in thickness.
2. Combine flour, salt, pepper in plastic bag.
3. Add turkey, shake till coated.
4. Combine wine, garlic, rosemary, oregano, set aside.
5. Coat a large skillet with olive oil cooking spray, preheat.
6. Cook turkey 2-3 minutes per side or until nicely browned.
7. Pour wine mixture over turkey, add bay leaf.
8. Reduce heat to medium low, add sun-dried tomatoes, cook till wine is reduced by half.
9. Add chicken broth.
10. Cover and simmer 5-7 minutes, until turkey and tomatoes are tender.
11. Sprinkle with parsley.
12. Serve over pasta or noodles if desired.

turkey breast cutlets, flour, salt, pepper, white wine, garlic, rosemary, oregano, chicken broth, tomatoes, bay leaf, parsley

Taken from www.food.com/recipe/breast-of-turkey-provencal-38668 (may not work)