Turkey Scaloppine

• 1 pound turkey breast cutlets, or slices


• 3 tablespoons all-purpose flour


• salt and ground black pepper to taste


• 1 tablespoon olive oil, divided


• 1/4 cup water


• 1/4 cup chicken broth, or dry white wine


• 1 tablespoon butter


• 2 cloves garlic, finely chopped


• 1/2 teaspoon dried sage, crushed


• 1/2 teaspoon MAGGI Instant Chicken Bouillon

COAT cutlets with flour; sprinkle with salt and pepper.

HEAT 1 1/2 teaspoons olive oil in large, nonstick skillet over medium-high heat. Add half of cutlets; cook on each side for 1 to 2 minutes or until no longer pink in center. Remove from skillet; keep warm. Repeat with remaining olive oil and cutlets.

ADD water, wine, butter, garlic, sage, and bouillon to skillet. Bring to a boil; cook for 1 to 2 minutes. Add cutlets to skillet; reduce heat to low. Cook, stirring and turning cutlets over to coat, for 1 to 2 minutes.