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Quick Turkey Scallopini

 Quick Turkey Scallopini
Here's one of my most-requested recipes, thanks to the special white wine and mustard sauce. It makes an ordinary weeknight dinner feel like a little party. —Susan Warren, North Manchester, Indiana
4 ServingsPrep/Total Time: 25 min.


  • 1/3 cup all-purpose flour
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon white pepper
  • 1 package (17.6 ounces) turkey breast cutlets
  • 4 teaspoons canola oil
  • 1/4 cup white wine or reduced-sodium chicken broth
  • 1/2 teaspoon cornstarch
  • 1/3 cup reduced-sodium chicken broth
  • 1/2 cup reduced-fat sour cream
  • 1 teaspoon spicy brown mustard
  • Paprika, optional


  • In a shallow bowl, mix 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 medium heat. Add
  • turkey in batches and cook 2-4 minutes on each side or until no
  • longer pink. Remove to a serving plate; keep warm.
  • Add wine to pan; increase heat to medium-high. Cook 30 seconds,
  • stirring to loosen browned bits from pan. In a small bowl, mix
  • cornstarch and broth until smooth; stir into skillet. Bring to a
  • boil; cook and stir 1-2 minutes or until slightly thickened.
  • Stir in sour cream and mustard; heat through. Pour over turkey. If

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Quick Turkey Scallopini (continued)

Directions (continued)

  • desired, sprinkle with paprika. Yield: 4 servings.
Nutritional Facts: 4 ounces cooked turkey with about 2 tablespoons sauce equals 263 calories, 8 g fat (2 g saturated fat), 88 mg cholesterol, 194 mg sodium, 11 g carbohydrate, trace fiber, 34 g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.