Ingredients

3 Tbsp. flour
1/2 tsp. fresh ground black pepper
4 turkey breast cutlets (5 oz.)
2 Tbsp. olive oil
1/2 C. scallion, thinly sliced
1 tsp. garlic, minced
1/3 C. chicken broth
1/3 C. marsala wine, dry
1/2 tsp. coarse salt
2 tsp. fresh rosemary, minced or 1/2 tsp. dried crumbled rosemary
2 Tbsp. italian parsley, minced

Cooking Instructions

On a piece of wax paper, combine flour and pepper. Lightly dredge each cutlet in seasoned flour (dredge just before cooking or flour coating will become gummy). In a 12- inch skillet, heat oil over medium low heat. Add cutlets and Saute until lightly golden, about 2 minutes on each side. Transfer to platter. Add scallions to skillet, turn heat to low, and cook, scraping any fragments left in bottom of pan with wooden spoon, until barely tender, for about 2 minutes. Add garlic and Saute for 1 minute. Add chicken broth and wine to skillet. Turn heat to medium and cook until liquid is reduced to half, for about 3 minutes. Season with salt and rosemary. Return cutlets and any accumulated juices to skillet. Spoon sauce over cutlets, turn heat to low, and simmer until heated, for about 2 minutes. Transfer cutlets to platter. Spoon sauce over cutlets, garnish with parsley, and serve.
 
 
"For God so loved the world that He gave His only begotten Son, that whoever believes in Him should not perish but have everlasting life. "(John 3:16)