Here's one of my most-requested recipes, thanks to the special white wine and mustard sauce. It makes an ordinary weeknight dinner feel like a little party. —Susan Warren, North Manchester, Indiana
Ingredients
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
Instructions
1In a shallow bowl, mix flour and seasonings. Dip cutlets in flour mixture to coat both sides; shake off excess. In a large nonstick skillet, 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.
2Add 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.
3Stir in sour cream and mustard; heat through. Pour over turkey. If desired, sprinkle with paprika.
