Quick Turkey Scallopini

• 1/3 cup 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

1. In a shallow bowl, mix flour and seasonings. Dip cutlets in flour mixture to coat both sides; shake off excess. In a
2. coated with cooking spray, heat oil over medium heat. Add turkey in batches and cook 2-4 minutes on each side or until no longer pink. Remove to a serving plate; keep warm.
3. 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.
4. Stir in sour cream and mustard; heat through. Pour over turkey. If desired, sprinkle with paprika.

flour, rosemary, thyme, white pepper, turkey breast cutlets, canola oil, white wine, cornstarch, chicken broth, sour cream, brown mustard, paprika

Taken from www.tasteofhome.com/recipes/quick-turkey-scallopini/ (may not work)