Turkey Cutlets With Pancetta-Sage Sauce

• 1 1/2 pounds turkey breast cutlets (about 8 cutlets)
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• Cooking spray
• 1/3 cup thinly sliced pancetta (about 1 ounce)
• 2 tablespoons thinly sliced fresh sage
• 3/4 cup white wine
• 1/2 cup fat-free, less-sodium chicken broth
• 2 tablespoons butter, cut into small pieces

1. Sprinkle turkey evenly with salt and pepper. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add half of turkey to pan; cook 1 minute on each side or until browned and done. Repeat procedure with remaining turkey; keep warm.
2. Add pancetta and sage to pan; cook 3 minutes or until pancetta is browned, stirring occasionally. Add wine; bring to a boil. Cook until reduced to 1/2 cup (about 3 minutes). Add broth; bring to a boil. Cook until reduced to about 2/3 cup (about 2 minutes). Remove pan from heat; stir in butter. Serve with turkey.

turkey breast cutlets, salt, freshly ground black pepper, cooking spray, pancetta, sage, white wine, chicken broth, butter

Taken from www.myrecipes.com/recipe/turkey-cutlets-with-pancetta-sage-sauce (may not work)