4turkey breast cutlets (1 pound)
*ground black pepper
1 1/2teaspoonsdried sage, divided
3green onions, thinly sliced with tops
1(14.5 ounce) canchicken broth
4slicessourdough bread, toasted
Season cutlets on both sides with salt and pepper. Thinly slice green onions. Dissolve cornstarch in 1/4 cup chicken broth; reserve remainder of broth.
Melt 1 tablespoon butter in a large skillet over medium high heat. Sprinkle 1 teaspoon sage over butter; swirl skillet or stir to combine. Add cutlets and cook 1 1/2 to 2 minutes per side. Remove to a plate; cover and set aside.
Melt remaining 1/2 tablespoon butter in same skillet. Sauté green onions and 1/2 teaspoon sage 1 minute. Add reserved broth and sherry. Bring to a boil and cook 5 minutes to reduce slightly. Stir in cornstarch solution and season to taste. Reduce heat to medium. Return turkey and any accumulated juices to skillet; stir and simmer 1 minute to heat through.
Toast bread while turkey simmers. Place one cutlet on each slice of bread and spoon gravy over tops. Serve immediately.
No Nutritional Information Available