Breast Of Turkey Provencal

A very low-fat and delicious dish, this is great for weeknight dinners when you don't have much time! Source: secrets of low-fat cooking

Pound turkey cutlets to 1 / 4 in thickness.

Combine flour , salt , pepper in plastic bag.

Add turkey , shake till coated.

Combine wine , garlic , rosemary , oregano , set aside.

Coat a large skillet with olive oil cooking spray , preheat.

Cook turkey 2-3 minutes per side or until nicely browned.

Pour wine mixture over turkey , add bay leaf.

Reduce heat to medium low , add sun-dried tomatoes , cook till wine is reduced by half.

Add chicken broth.

Cover and simmer 5-7 minutes , until turkey and tomatoes are tender.

Sprinkle with parsley.

Serve over pasta or noodles if desired.

turkey breast cutlets, flour, salt, pepper, white wine, garlic, rosemary, oregano, chicken broth, sun-dried tomatoes, bay leaf, parsley