Turkey Cutlets with Pancetta-Sage Sauce

Of course with me having an allergy to turkey means D didn't use turkey in this recipe. He used chicken.
It seemed pretty easy. It was very good. D added garlic because don't you think it needs garlic...herbs and white wine screams it!
Kroger had no fresh sage so he used dried.

We had with Egg Noodles and Asparagus with Balsamic Butter.

Turkey Cutlets with Pancetta-Sage Sauce

Enjoy a turkey dinner on a weeknight or for a smaller Thanksgiving party with this simple dish. Serve with mashed potatoes or egg noodles.

1 1/2 pounds turkey breast cutlets (about 8 cutlets) (D used chicken)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cooking spray
1/3 cup thinly sliced pancetta (about 1 ounce)
2 tablespoons thinly sliced fresh sage (D used dried...I'd have to look up the conversion)
3/4 cup white wine
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons butter, cut into small pieces
D added 3 cloves of garlic
1. Sprinkle turkey evenly with salt and pepper. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add half of turkey to pan; cook 1 minute on each side or until browned and done. Repeat procedure with remaining turkey; keep warm.
2. Add pancetta and sage to pan; cook 3 minutes or until pancetta is browned, stirring occasionally. Add wine; bring to a boil. Cook until reduced to 1/2 cup (about 3 minutes). Add broth; bring to a boil. Cook until reduced to about 2/3 cup (about 2 minutes). Remove pan from heat; stir in butter. Serve with turkey.
Yield: 4 servings (serving size: about 4 ounces turkey and about 2 1/2 tablespoons sauce)

CALORIES 269 (31% from fat); FAT 9.1g (sat 5g,mono 2.7g,poly 0.8g); IRON 2.2mg; CHOLESTEROL 126mg; CALCIUM 28mg; CARBOHYDRATE 0.8g; SODIUM 595mg; PROTEIN 43.1g; FIBER 0.0g

Cooking Light, NOVEMBER 2008