Ingredients
1/3 cup all-purpose flour1/4 teaspoon dried rosemary, crushed1/4 teaspoon dried thyme1/8 teaspoon white pepper1 package (17.6 ounces) turkey breast cutlets4 teaspoons canola oil1/4 cup white wine or reduced-sodium chicken broth1/2 teaspoon cornstarch1/3 cup reduced-sodium chicken broth1/2 cup reduced-fat sour cream1 teaspoon spicy brown mustardPaprika, optional
Preparation
In a shallow bowl, mix flour and seasonings. Dip cutlets in flour mixture to coat both sides; shake off excess. In a large nonstick skillet 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.
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.
Stir in sour cream and mustard; heat through. Pour over turkey. If desired, sprinkle with paprika.
