Turkey Scallopini

3 Tb. flour
1 lb. turkey breast cutlet
1/8 tsp. salt
1/4 tsp. fresh ground pepper
3 tsp. olive oil
2 cloves garlic, minced
2 tsp. fresh sage leaves, chopped
1/4 c. dry white wine(table wine has less sod. than cooking)
3/4 c. low sodium Chick broth
1 tsp. fresh lemon juice
1 tsp. butter

Cut several small slits on outside of turkey so it wont curl. Pat dry and season with salt and pepper. Dredge lightly in flour.

In large nonstick pan, heat 1/3 oil on med-hi, add turkey and cook till golden brown and cooked thru(1-2mins./side). Transfer to a platter and tent with foil to keep warm. Add remaining oil to skillet add garlic and sage, cook till fragrant, about 1 min. Add wine, reduce by 1/2, scraping any brown bits from bottom of pan. Add broyh and reduce by 1/2(4-5 mins.). Stir in lemon juice. Simmer 1 min. Remove from heat and swirl in butter. Spoon over turkey to serve. Serves 4