4 servings (serving size: about 4 ounces turkey and about 2 1/2 tablespoons sauce)
1 1/2 pounds turkey breast cutlets (about 8 cutlets)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup thinly sliced pancetta (about 1 ounce)
2 tablespoons thinly sliced fresh sage
3/4 cup white wine
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons butter, cut into small pieces
How to Make It
Sprinkle turkey evenly with salt and pepper. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add half of turkey to pan; cook 1 minute on each side or until browned and done. Repeat procedure with remaining turkey; keep warm.
Add pancetta and sage to pan; cook 3 minutes or until pancetta is browned, stirring occasionally. Add wine; bring to a boil. Cook until reduced to 1/2 cup (about 3 minutes). Add broth; bring to a boil. Cook until reduced to about 2/3 cup (about 2 minutes). Remove pan from heat; stir in butter. Serve with turkey.
This turkey dish is good, but nothing too special. The sauce doesn't really get too thick - I wanted it to be more like a gravy or something. It could have used a little slurry to make it nice and thick. The other weird thing is that you get the pancetta nice and crispy, but then let it soak in wine and broth, so it goes back to being soft. I'd suggest removing it before adding the liquid, and then sprinkling it on top of the final dish.
I followed the recipe without modification to anything. Turkey cutlets are easy to overcook and I felt mine were a little tough. My husband and I both felt the sauce was surprisingly bland. I might make it again with Turkey thighs and add more sage and possibly some chopped shallots. This did not really taste like
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