Herb and Butter Turkey Cutlets

Prep time: 15 minutes

Cook time: 25 minutes

Serves 8

INGREDIENTS:

1/4 cup plus 1 tbs butter, softened and divided

1/2 tsp rubbed sage

1/2 tsp dried rosemary

1/4 tsp dried thyme

4 (8-oz) turkey cutlets

1/2 tsp salt

1/2 tsp pepper

2/3 cup dry white wine or fat-free chicken broth

1/2 cup fat-free chicken broth

1/2 large red onion, halved and thinly sliced

2 lb. fresh asparagus, trimmed

DIRECTIONS:

1. Stir together 1/4 cup butter, sage, rosemary and thyme in small bowl. Sprinkle cutlets evenly with salt and pepper; rub evenly with butter mixture.

2. Cook cutlets in batches in large skillet over medium-high heat about 1- 1 1/2 minutes on each side (170 F). Remove from skillet; set aside and keep warm.

3. Add wine and broth to skillet. Bring to boiling over medium-high heat, whisking constantly to loosen cooked bits. Reduce liquid by one-fourth. Drizzle over turkey.

4. Meanwhile, saute onion in remaining 1 tablespoon butter in a large skillet over medium-heat 3 minutes. Add asparagus; saute until asparagus is crisp-tender, about 4 minutes. Sprinkle with additional salt and pepper to taste; toss. Serve with turkey cutlets.

Per serving:

220 cal

8g fat

6g carbs

30 g protein