Saturday, February 10, 2007

Turkey Scaloppine 4 servings at 5 pts each

Turkey Scaloppine Recipe
ingredients


1
pound turkey breast cutlets or slices


3
tablespoons all-purpose flour


3
teaspoons extra virgin olive oil divided


1/4
cup water


1/4
cup dry white wine or chicken broth


1
tablespoon butter or margarine


2
large cloves garlic finely chopped


2
teaspoons finely chopped fresh sage or 1/2 teaspoon dried sage, crushed


1/2
teaspoon MAGGI Reduced Sodium Chicken Flavor Instant Bouillon



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

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