teaspoon thyme, crushed
teaspoon rosemary, crushed
teaspoon white pepper
(17.6-ounce) package JENNIE-O® Extra Lean Turkey Breast Cutlets
teaspoons vegetable oil
cup white wine
cup reduced-sodium chicken broth
cup reduced-fat sour cream
teaspoon spicy brown mustard
pasta, if desired
In shallow bowl, mix flour, thyme, rosemary and white pepper. Dip cutlets in flour mixture to coat both sides; shake off excess. In large non-stick skillet, add oil and heat over medium heat. Add turkey.
Cook 3 to 5 minutes on each side or until well-done, 165°F. as measured by a meat thermometer.
Place cutlets on a serving plate; keep warm.
Add wine to skillet; increase heat to medium-high. Cook 30 seconds, stirring to loosen browned bits. In bowl, mix cornstarch and broth until smooth; stir into skillet.
Bring to a boil; cook and stir 1 to 2 minutes or until slightly thickened.
Stir in sour cream and mustard; heat through. Pour over turkey cutlets. Serve with pasta, if desired.