1/4 teaspoon white pepper
1 pound turkey cutlets
1/4 cup sun-dried tomatoes in oil, drained, sliced and 2 tablespoons oil reserved
1 4 ounce can sliced mushrooms
1/4 cup thinly sliced green onions
1/4 cup white wine

Sprinkle each cutlet with pepper. In a large, non-stick skillet, over medium-high heat, saut‚ turkey in 1 tablespoon reserved oil from tomatoes, for two to three minutes per side, or until turkey is no longer pink in the center. Transfer turkey to platter and keep warm. In the same skillet, saute mushrooms and onions one to three minutes in remaining oil. Add wine and tomatoes; simmer one to three minutes or until heated throughout. To serve, spoon sauce over cutlets.

Nutrient Content Per Serving:
286 calories; 29 g protein; 15 g fat; 70 mg cholesterol; 177 mg sodium; 5 g carbohydrate.

Recipe and photo source: National Turkey Federation