Turkey Breast Cutlet (Thin-sliced turkey breasts) cooks quickly and is delicious smothered in a velvety, light mustard sauce. If you can’t find turkey breast cutlets, cut boneless, skinless breast into 4-ounce pieces and place between pieces of plastic wrap. Pound with a meat mallet, rolling pin or heavy skillet until flattened to about 1/2 inch thick.
1/2 package whole-wheat angel hair pasta,
4 Turkey breasts cutlets (about 2lbs)
1 garlic clove minced or 1 tsp garlic powder
1 tsp salt, divided
1 tsp freshly ground pepper, divided
1/4 cup all-purpose flour
3 T extra-virgin olive oil, divided
1 large shallot, finely chopped
1/2 cup dry white wine
1/2 cup water
1/4 cup reduced-fat sour cream
2 T Dijon mustard
2 T chopped fresh sage, or 1 T dried sage
Grated parmesan cheese, optional
Method of Preparation
Bring a large saucepan of water to a boil. Add pasta and cook according to package instructions. Drain.
Meanwhile, sprinkle turkey with garlic powder and 1/2 teaspoon each salt and pepper. Place flour in a shallow bowl and coat both sides of the chicken, shaking off any excess. Reserve 2 teaspoons flour; discard the rest.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook the cutlets, turning once, until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a clean plate.
Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add shallot and cook, stirring, until beginning to brown, 30 seconds to 1 minute. Add wine and cook, stirring occasionally, for 1 minute. Combine water with the reserved 2 teaspoons flour. Add to the pan and cook, stirring, until thickened, about 1 minute. Remove from the heat; stir in sour cream, mustard, 2 tablespoons sage and the remaining 1/4 teaspoon each salt and pepper. Return the turkey cutlets to the pan and turn to coat with the sauce.
Top the pasta with half the sauce, the chicken and then the remaining sauce. Garnish with parmesan cheese, if desired.
Total Time: 35 minutes