Turkey Scaloppine

• 1 lb turkey breast cutlets
• all-purpose flour
• salt & fresh ground pepper
• 1 tablespoon olive oil, divided
• 14 cup water
• 14 cup dry white wine or 14 cup chicken broth
• 1 tablespoon butter or 1 tablespoon margarine
• 2 large garlic cloves, finely chopped
• 2 teaspoons finely chopped fresh sage or 12 teaspoon dried sage, crushed
• 12 teaspoon instant chicken bouillon

1. COAT cutlets with flour; sprinkle with salt and pepper.
2. HEAT 1 1/2 teaspoons olive oil in large, nonstick skillet over medium-high heat.
3. Add half of cutlets; cook on each side for 1 to 2 minutes or until no longer pink in center.
4. Remove from skillet; keep warm.
5. Repeat with remaining olive oil and cutlets.
6. ADD water, wine, butter, garlic, sage, and bouillon to skillet.
7. Bring to a boil; cook for 1 to 2 minutes.
8. Add cutlets to skillet; reduce heat to low.
9. Cook, stirring and turning cutlets over to coat, for 1 to 2 minutes.

turkey breast cutlets, flour, salt, olive oil, water, white wine, butter, garlic, fresh sage

Taken from www.food.com/recipe/turkey-scaloppine-153319 (may not work)