Healthy Thanksgiving:Turkey With Sage and Lemon

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

1. Spread flour on a large plate. Cut slits in the outer edges of the turkey cutlets to keep them from curling. Pat them dry with paper towels and season with salt and pepper. Dredge them lightly in the flour.

2. Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add half of the turkey cutlets and cook until lightly browned outside and until there is no pink inside, 1 to 2 minutes per side. Remove from skillet and keep warm.

3. Saute the remaining turkey in another teaspoon oil the same way; remove from heat.

4. Add the remaining oil . Cook the garlic and sage while stirring, , about 1 minute. Add the wine and cook until reduced by half, about 1 minute. Scrape up any brown bits while the wine is cooking. Add the broth and cook until it is reduced by half again, 4 to 5 minutes. Stir in the lemon juice and any turkey juices and simmer for 1 minute more. Remove from heat and swirl in butter. Spoon the sauce over the turkey and serve.
About 205 calories and 5 grams of fat per serving.