Turkey Cutlets with White Wine Herb Pan Sauce

This is a very easy and super tasty main dish item. It makes a great weeknight supper since it doesn't take long to prepare.


Olive oil spray (I have a Misto bottle for this)
1 to 1 1/2 pounds turkey cutlets
2 T butter
1/4 cup flour
1 1/2 cups chicken stock
1/2 cup white wine
tarragon leaves
thyme leaves


1. Sprinkle both sides of the turkey cutlets with salt and pepper. Spray a large nonstick skillet with olive oil, and heat to medium high. Brown turkey cutlets on both sides, about 3 minutes per side, until cooked through. Remove from pan and cover to keep warm.

2. In the same pan, add the butter and flour and whisk together to make a roux. Once combined, whisk in the chicken stock and wine and bring to a boil, stirring constantly until thickened. Reduce heat and sprinkle the spices in to taste (don't over do it). Stir for a couple minutes.

3. Serve sauce over cutlets. It's also good on mashed potatoes or rice if you serve these as a side.