- 3 tablespoons all-purpose flour
- 1 pound turkey breast cutlets
- 1/4 teaspoon salt
- Freshly ground pepper to taste
- 3 teaspoons extra-virgin olive oil, divided
- 2 cloves garlic, minced
- 2 teaspoons chopped fresh sage
- 1/4 cup dry white wine
- 3/4 cup reduced-sodium chicken broth
- 1 teaspoon lemon juice
- 1 teaspoon butter
- Spread flour on a large plate. Cut several small slits in outer edges of the turkey to prevent curling. Pat dry with paper towels and season with salt and pepper. Dredge lightly in flour. Discard any remaining flour.
- Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add half the turkey and cook until golden outside and no longer pink inside, 1 to 2 minutes per side. Transfer to a platter and tent with foil to keep warm. Saute the remaining turkey in another 1 teaspoon oil until golden; transfer to platter.
- Add the remaining 1 teaspoon oil to the pan. Add garlic and sage; cook, stirring, until fragrant, about 1 minute. Add wine and cook, scraping up any browned bits, until reduced by half, about 1 minute. Add broth and cook until the liquid is reduced by half, 4 to 5 minutes. Stir in lemon juice and any juices accumulated from the turkey and simmer for 1 minute more. Remove from heat and swirl in butter. Serve, spooning the sauce over the turkey.