Turkey Scallopini

Bet they'll request this one again:
(4 servings)

1/3 cup all-purpose flour
1/4 t. dried thyme leaves
1/4 t. dried rosemary, crushed
1/8 t. white pepper
1 pkg. (17.6 oz.) turkey breast cutlets
4 T. canola oil
1/4 cup white wine
1/2 t. cornstarch
1/3 reduced sodium chicken broth
1/2 cup sour cream or plain Greek yogurt*
1 t. spicy brown mustard
Cooking spray
Paprika
Chopped chives*

In a shallow bowl, mix the flour and seasonings. Dip cutlets in flour mixture to coat both sides; shake off excess. In a large nonstick skillet coated with cooking spray, heat oil over med. heat. Add turkey in batches and cook 2-4 mins. on each side or until meat is no longer pink. Remove to a serving plate; keep warm. Add wine to the pan; increase heat to med. high. Cook 30 secs., stirring up loosen brown bits. In a bowl, mix cornstarch and broth until smooth; stir into pan. Bring to a boil; cook and stir 1-2 mins. or until slightly thickened. Stir in sour cream and mustard; heat through. Pour over turkey. Sprinkle with paprika and chives.

Pay it forward today, and have FUN doing it!!

Love,

MM