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Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In plastic food-storage bag, combine flour, salt and pepper. Add turkey cutlets; seal and shake to coat. In large skillet, heat olive oil over medium-high. Add cutlets; sauté 2 to 3 minutes per side, until browned; remove to plate. Drain fat from skillet. Add wine to skillet; cook over high heat 2 minutes. Add chicken broth, sun-dried tomatoes, capers and marjoram. Gently boil 4 minutes, until slightly reduced. Return cutlets to skillet; cook over medium 2 minutes. Add butter, swirling just until melted. Serve with pasta. Makes 4 servings.

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Nutrition Facts

382 calories; total fat 23g; saturated fat 7g; cholesterol 87mg; sodium 822mg; carbohydrates 13g; fiber 2g; protein 27g.

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