4 (6-ounce) turkey breast cutlets, rinsed and patted dry
Salt and pepper
1 tablespoon olive oil
1/4 teaspoon dried or 3/4 teaspoon chopped fresh thyme leaves, divided
1 (14 3/4-ounce) can low-sodium chicken broth
1/2 cup dry white wine
3 tablespoons all-purpose flour
Fresh thyme sprigs, optional


1. Season turkey on both sides with salt and pepper to taste. In large nonstick skillet, heat oil over medium-high heat until hot. Add turkey and half of thyme leaves. Cook 5 minutes; turn and add remaining thyme leaves. Cook 3 to 5 minutes longer or until turkey cutlets are cooked through. Remove cutlets to a small platter and tent with foil to keep warm.
2. Add chicken broth to the skillet, stirring to loosen browned-on bits, and bring to a boil. Meanwhile, stir white wine into flour until smooth. Whisk into boiling broth and cook, stirring, until thickened. Spoon some of gravy over cutlets. Garnish cutlets with thyme sprigs, if desired, and pass remaining gravy.
It is best to leave room between the cutlets in the skillet, otherwise they steam instead of browning. If your skillet is too small to accommodate all 4 cutlets, brown them in 2 batches.
Turkey Breast Cutlets
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