Ingredient Checklist


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.


Nutrition Facts

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