Ingredients: 1 pound turkey breast cutlets 3 tablespoons all-purpose flour 1 tablespoon olive oil 1/4 cup water 1/4 cup chicken broth 1 tablespoon butter 2 clove garlic, finely chopped 1/2 teaspoon dried sage, crushed 1/2 teaspoon MAGGIR Instant Chicken Bouillon
Directions:1.Coat cutlets with flour; sprinkle with salt and pepper. 2.Heat 1 1/2 teaspoons olive 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 olive oil and cutlets. 3.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. |