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Wednesday, July 22, 2009

Piquant Turkey Cutlets

1/3 cup flour
1/2 tsp salt
1/4 tsp pepper
4 turkey cutlets
2 tbls EVOO
3/4 cup dry white wine(I think i threw in some chardonnay that i was drinking)
1 1/4 cups chx broth
1 jar sun dried tomatoes (sliced)
1 1/2 tsp capers
1 1/2 dried marjoram
1 1/2 tbls butter
(Optional: Serve with pasta)

1 In a plastic food storage bag, combine flour, salt, and pepper. Cut each turkey cutlet into 3 or 4 pieces. Add half the turkey cutlets to the bag; seal and shake to coat. Remove turkey pieces; set aside. Repeat with remaining pieces.

2 In a large skillet, heat oil. Add half the turkey pieces. Saute for 2 - 3 minutes per side or until browned. Transfer to plate and repeat with remaining.

3 Add wine to skillet; cook over high heat for 2 minutes. Add broth, sun dried tomatoes, capers, and marjoram. Gently boil about 4 minutes or until lightly reduced. Return turkey pieces to skillet. Cook over medium heat for 2 minutes. Add butter, swirling around until melted. Serve with pasta.

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