Turkey Scaloppine With Sherried Cream
|Dried rosemary||1⁄4 Teaspoon, crumbled|
|Dried thyme||1⁄4 Teaspoon, crumbled|
|Black pepper||1⁄8 Teaspoon|
|Turkey breast cutlets||4 (Each About 1/4 Inch Thick)|
|Non stick cooking spray||1|
|Unsalted margarine||1 Tablespoon|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Low sodium chicken broth||1⁄3 Cup (5.33 tbs)|
|Plain low fat yogurt||1⁄4 Cup (4 tbs)|
|Sour cream||1⁄4 Cup (4 tbs)|
|Dijon mustard||1 Teaspoon|
|Minced parsley||1 Tablespoon|
Combine the flour, rosemary, thyme, and pepper on a plate.
Press the turkey cutlets into the mixture, coating them evenly all over and shaking off any excess.
Coat a heavy 10 inch skillet with the cooking spray, add the margarine, and set over moderately high heat about 30 seconds.
Add the turkey cutlets and brown about 2 minutes on each side, then transfer to a heated platter and keep warm.
Pour off any drippings from the skillet, add the sherry, and boil, uncovered, for 30 seconds.
Add the chicken broth, cornstarch mixture, and mustard, and cook, stirring, for 2 to 3 minutes or until the sauce is slightly thick.
Spoon the sauce over the turkey cutlets and sprinkle with the parsley.